What can I do for you today.....Mike Fabianski

Today's staff profile is a bittersweet one as Mike Fabianski will be leaving us just after Jazz Fest for a new career in a new state.  But he has been such an important part of our staff that I couldn't even think about leaving him out!  While he is only with us handful of hours a week, his infectious smile, enthusiastic attitude and constant desire to connect the dots between food, farming, wine and people, will be dearly missed.

What are some important non wine related things about you?  
-I'm originally from Illinois, grew up right outside of Chicago.  I have 2 brothers, 2 sisters and love my large Chicago family. I moved to New Orleans for college and have lived here for the last 10 years.  I studied history and education and since then, have been a teacher, school administrator and now work at Hollygrove Market & Farm.  I've always loved food and wine.  Bittersweetly, I'll be moving to Florida this May.  I'm engaged to Michael Pierce and will be getting married next spring.  We're still trying to hammer out the details.

What are your hobbies?
-When I'm not working, I'm most likely eating, cooking or growing food.  I also like to run and bike.  I find running to be a quick way to release some of the stresses from your day or night. Yes, I do go running after a Friday night working at Swirl, some think it's a bit odd (wouldn't be the first time I've heard that about my self), but I find it relaxing to run in the moonlight, just need to be careful of those potholes.  When I'm not running and still need to get my exercise fix, I'm on my road bike.  In order to be an employee of Swirl, the ladies make you sign a blood oath that within 1 year you will join Team Swirl, raise some serious money to fight MS and be a top finisher in Bike MS.  Maybe there's no blood oath, but there's certainly a lot of pressure...please ask Kimi when she'll be joining the team, she's been with us for a year now :)  My fiance and I should be back this October to ride with the team.

If you had to pick a favorite wine region for reds, what would it be?  for whites?
-Argg, now we have to pick and choose, these are the hardest questions to answer.  I'm thrilled that Beth and Kerry recently went to Oregon and since then have flooded the shop with Oregon Pinot Noir.  It's Oregon Pinot Noir (Eyrie Vineyard) that got me deeply hooked into this wonderful world of wine.  They're elegant, the fruit is balanced with the earth; they certainly give Burgundies a run for their money.  Not to mention they are American made; and I love that in 20 years our US landscape will change, more and more US regions are testing their terroir for the perfect grape partnership, you just wait and see.

I refuse to pick the traditional greats of the world, I'm going with whites from Campagnia, in Southwestern Italy, Near Mt. Vesuvius.  The Falanghina, Greco di Tufo and Fiano di Avellino pair wonderfully with our hot summer days, provide great complexity to ponder over with friend on your porch, and provide great structure to pair with your seafood filled summer dishes.

What is your current favorite red, white or bubbly in the store right now?
-The Pierre Chermette Beaujolais.  Beaujolais and the Gamay grape is one of the world's best, and it's terrible is gets such a bad wrap because of the Beaujolais Nouveau garbage.  In every tragedy lies opportunity, there are some world class wine makers who take their time with this grape and create some world class wines that, fortunately for the consumer in the know, come at a great deal, this beaujolais is one of those great deals!

 What was your recent best food and wine experience?
-I love pairing food and wine, it's tough stuff, there's rules we tend to follow, and we often break our preconceived rules to make the best pairings.  A few months ago Kimi, Kerry, Beth, and I got together to work on a special flight night based on pairings, and we had the unfortunate task of eating lots of cheese and drinking over a dozen wines to investigate the best pairing possible;  this is what I love, eating, drinking, tasting, mixing and matching all with great company and conversation and sometimes a slightly heated debate. 
Last year, our old friend Michelle Gueydan and I went to check out the newly opened Root, she was the perfect dining companion, we each bought a number of dishes and glasses of wine from the menu, buckled down at the bar and begin the serious work of finding the great pairing.  It was a silly scene of the 2 of us, taking up space for four because we were constantly going back and forth between our wines and dishes.  The winner that night was a lamb face bacon (not sure if this is still on the menu) and the Supernatural Sauvignon Blanc, who would of thought.  It was seriously one of those magical pairings that was perfect; when you put those two in your mouth the blended perfectly into pure sensory bliss to have them separately was just tease of their true flavor potential.

If you could pick any wine from the indulge section right now what would it be?
-I can't believe I'm going to say this...California wines are fantastic, but my palate doesn't often gravitate towards them, but with wine you are constantly learning and your opinions are subject to change.  Romillily's 2011 Pinot Noir from the Russian River Valley in California.  I like this wine because it straddles the the divide between new world and old world wine.  It has wonderful cherried fruit, like California Pinot, but the fruit it's balanced with darker, earthier elegant notes that you'd expect from France.  I love the Russian River Valley for their lighter, less fruit -fleshy wines that possess depth in the palate and finish.   This wine is a family affair, 2 brothers started the this young winery a few years ago,  their vision is to keep their business small and keep the focus on the juice. They've also grown up under the mentorship of their uncle August "Joe" Briggs and are taking now building their own brand using the years of knowledge they've gained from a California great, they're a new generation of great California winemakers.
 
And finally, what do you like most about working in the wine biz?
-People. My bosses are great. My colleagues are great. Our customers are great. Our wine reps are great. Basically I feel like we are one big family who share a curiosity of wines and in doing so learn so much more about the world, ourselves and each other because of the community and love we share.  Some of my happiest moments each week are at Swirl...I'm sure yours are too ;)

Thank Mikie!
You can find Mike in the store every Wednesday as he hosts our "Wednesday Nite Flites" program with Kimi Kiviranna and other special guests, every other  Friday and every Saturday, until he leaves for Florida in mid May.  :-(

Perfect Spring Picnic Picks

Spring is in the air...
The azaleas are blooming and the 2012 rosés are starting to make their way to New Orleans, a clear sign that spring is coming to our fair weather city! So as you daydream about lazy picnics along the banks of the bayou or throwing down a blanket while watching the gondola glide through the lagoons in City Park, Swirl is here to help you fill you picnic basket and your head with perfect picnic picks and ideas.   From our cooler stocked full of freshly imported and domestic cheeses and cured meats, locally baked breads from Maple Street Patisserie, delicious chocolates and truffles from Bittersweet Confections to hand selected crisp whites, lovely pale rosés and light fruity reds;  we've got everything you need and we'll even throw in some suggestions for the best Faubourg St. John neighborhood spots to entertain those spring picnic fantasies!

Fortier Park

Due to the efforts of a handful of dedicated residents, Fortier Park (across the street from the shop) has become a neighborhood treasure.  Complete with beautiful fountains, unique sculptures and lovely landscaping it's the perfect place to meet locals, their kids and their dogs!  You can use the tables that double as chess boards or pick out a nice green space for a blanket. And if you run out of provisions, you are only about 30 seconds from swirl...;-)

Banks of Bayou St. John

Bayou Saint John has many wide green spaces to throw down a blanket but I particularly like the spot by the Cabrini walking bridge under the big oak tree. Lots of shade, people watching, dogs swimming,  paddle boarders and kayakers; be ready for some social interaction because you are guaranteed to see people you know and probably make a few new friends! 

The singing oak in City Park

City Park offers many secluded, hidden nooks for a more private picnic or lots of  populated spaces for great people watching.  I personally love the area under the old, sprawling oak tree with the huge wind chimes near the big lake.  Called the "singing oak", you can't help but feel more calm and relaxed when you hear those deep sounds coming from the giant chimes.   And there's lots to occupy the rest of your senses too with the boats on the lake and walkers on the path and the ducks gathering on the shore.

And of course we have everything you need at the shop for you outing.  Perfect sparkling picnic wines like the Terriero Prosecco or the Argyle Brut Rosé go great with cheese and are a festive, way to start your feast.  Refreshing palate cleansing whites like the 2011 Arindo Verdejo, the 2011 Domaine Closel Savienneres  or the 2011 Vaccaro Inzolia  are a joy with cheese and antipasti and just plain fun to drink.  Lighter style reds like the 2010 Prunotto Dolcetto, the 2011 Pierre Chermette Beaujolais or the 2011 J.J. Willamette Valley Pinot Noir have enough fruit and weight to accompany both your meats and cheeses.

New 2012 rosés are arriving daily!

And of course, my favorite picnic go to wine is rosé and the 2012's have begun rolling in so now is the time!  The 2012 Bieler from Provence  is hands down the best value in the store right now with the big juicy 2012 Raptor Ridge Pinot Noir Rosé, the crisp, elegant 2012 Beckstoffer Hogwash and the 2012 Cochon Old Vine being our favorite domestic wines. But never fear, many many more are on the way!!

Now onto the what you can fill that picnic basket with...a nice rotating selection of artisan cheese awaits  stocked by our resident cheese guy Casey Foote.  Pre-cut into the perfect sampling sizes, best sellers include the triple cream wonder Brillat Savarin, the nutty almost butterscotchy Prima Donna Aged Gouda, the crumbly, tangy goats milk Miticana, the semi-soft, buttery Appalachian, the earthy creamy Louis Bergier Pichin and of course the ever popular sheeps milk, Manchego and Idiazabal.  We usually hand select 12-15 cheeses per week to fill the cooler and sample on our cheese plates at the bar.

The perfect picnic sized selection awaits!

Cured meats like Olli Salume, Palacios Chorizo and Olympic Provision Charcuterie are always on hand along with accouterments like cornichon, olives, pesto, crackers and fresh Maple Street Patisserie breads (Thursday-Saturday).  And our favorite chocolates and truffles from Bittersweet Confections continue to be the one and only chocolate producer we carry because why sell anything but the best?  And when the best is local it is even better...and don't forget the govino plastic wine and champagne glasses!

So what are you waiting for?   Come over pick up your picnic accouterments, grab a blanket and enjoy this weather while we can!  Need a few cups or napkins?  Want to pair a specific wine and cheese? Just ask, we'll do whatever we can to help you have the perfect picnic!

How Can I Help...Kimi Kiviranna

A series of posts on our amazing staff, the heart and soul of the store!  While we can fill our space with great products, do good deeds through our community work and support our local artists and businesses, it is the friendly, helpful, professional and knowledgeable team that truly set us apart! Because without the warm, positive vibe created by those who work here, Swirl would be just another wine shop! 

Last week Matt Snyder revealed both quirks and passions and today Kimi gives us a quick look into her love affair with food & wine!

What are some important, more personal, non wine related things about you?   
-I am a California native but I fell in love with New Orleans the first time I set foot in this city. I have been lucky enough to live, travel, and work all over the world, but it is wonderful to have New Orleans as my home.

What are your hobbies?
-Wine! Food! Travel! Fortunately, these things go hand-in-hand. I also love to read-- even over-night buses and 13-hour flights are bearable with a copy of Shantaram in your hand...Kimi fails to mention that she is a total gym rat and that her preferred method of transportation is her 30lb. cruiser bike!

What are your favorite wine regions for reds, whites, rosé?
Red-- Fleurie in Beaujolais. White-- St. Aubin in Burgundy is my stand-by, but I have recently become obsessed with Croatian and Slovenian whites. Rose'-Provence!-- I especially love the "orange" rose's made from the Tibouren grape!  

What is your current favorite red, white, bubbly in the store right now?
-Red- Be Wise Vineyards Wisdom Red Blend, the perfect go-to big red for sipping or with food, for a gift or a Monday night, you can't go wrong with this one. White-my favorite changes every week! Right now I am crazy about the Uixar Bizkaiko Txakolina from Spain, the Vacarro Inzolia from Sicily, and the Tikves Rkatsiteli from Macedonia. Bubbles - Henri Giraud Code Noir Champagne

If you could pick any wine from the indulge section right now what would it be?-It continues to be the 2010 Bouchard Clos St. Landry Chardonnay that Beth & I discovered in the Bouchard Pere & Fils tasting last year.  We tasted the 2011's at the same event this year and it was still my favorite in the lineup in terms of balance and approachability.

What was you best recent food and wine experience?
-Celebrating my husband's birthday at Lilette a few weeks ago, with a 1999 Salon and a 2006 Montrachet Grand Cru!

And finally what do you like most about working in the wine biz?
-A bottle of wine is all the things I love tied into one--history, geography, culture, storytelling, science, and romance. To be able to learn, teach, and share this with others is amazing.

Thanks Kimi!
You can find Kimi in the store every Wednesday as she hosts our "Wednesday Nite Flites" program with Mike Fabianski and other special guests, every other Thursday and Friday and some Saturdays.  She is also a certified Sommelier by the Court of Master Sommeliers and has just recently returned from Japan where she became a Certified Sake Professional.

A Special Glass for a Very Special Wine

Riedel's Oregon Pinot Glass

During our visit to Oregon's Willamette Valley last October, we made our way to a few tasting rooms and wineries from Dundee to Amity.  Each place we went to used a specific Riedel glass that I had never seen before.  A different than their regular Burgundy glass, James informed us that Riedel designed a specific glass for Oregon Pinot Noir, and it was a joy to drink from!  Hmmm, yet another indication that the world is taking Oregon Pinot pretty seriously! 

Apparently they were created during several workshops with the famed Oregon growers and producers.  The shape of this Riedel Vinum XL Pinot Noir glass is said to show the fresh compact fruit of Northwest Pinot Noir and highlight the irresistible sweetness, while perfectly balancing the acidity and de-emphasizing the alcohol to create a perfect picture of the wine. Or, in the words of Georg Riedel, this new stem is 'The perfect Oregon Pinot Noir dream glass.'


I've done some research over the last week about what makes this shape so special and came across an article from an Oregon Pinot publication that did a test with the Oregon vs the Burgundy glass.  Here's what they did and their results:

Riedel Burgundy Glass

I assembled my Ad Hoc Tasting Panel (defined as whoever shows up) and we tried five Oregon pinots in three different glasses each: A ten ounce wine bar glass; a 25 oz Riedel Pinot Noir / Burgundy glass (the standard to date) and the Riedel Oregon Pinot Noir Glass. The panel included two winemakers and a host of experienced palates.

Here’s the short-version of the results: The glasses are the best stem for Oregon pinot noir I’ve ever used. The new stem enhances both the aroma and the palate of Oregon pinot noir to such a degree that I’m buying dozens and dozens of the new glass for use in my wine bar as well as for use at home. It’s that good. The flared top requires that you tilt either the glass or your head to such a position that the wine Vs. B.C. hits the back of the palate first. The wide rim also sends the wine cascading down the sides of your tongue. The result is an enhanced fruit impression and much less emphasis on structure. The wines simply taste more open-knit and fruit-forward. The tried-and-true Riedel Burgundy stem, by contrast, forces the taster to nearly pucker up to receive the wine, and directs the wine onto the front of the tongue and straight down the middle. The tongue ends up cupping the wine. This clearly puts an emphasis on darker fruit flavors and enhances the impact of any tannins. 

I'm thinking we may have to do our own test!  What are my chances of getting 10 volunteers to help us out? :)

Nice to Meet You....Matt Snyder

An eclectic, affordable selection of quality wine and beer lining the shelves; WWOZ providing the best background music on earth; cool local art decorating the walls; people always tell me what a really special place we've created at Swirl. But none of that would matter without great people like you to fill it and the warm, helpful environment provided by those who work here.  Some of you know them well, some of you may have never met them, so I wanted to give you an opportunity to get to know our staff through a quick, personal interview.  Matt kindly agreed to be my guinea pig and the others will follow...

Matt Snyder, Tuscany 2012

What are some important, more personal, non wine related things about you?   
- I am the lucky husband of Maria and proud father of son Jack, 2, and a daughter who shall be named upon her arrival this April 17th. I'm a native of LaPlace, Louisiana, but I've been fortunate enough to live, study, and work in places like Morgantown, West Virginia, Valencia, Spain, and Cairo Egypt, before returning to NOLA four years ago. In addition to Swirl, I also work as an instructor of American Government at Delgado Community College. I speak fluent Spanish and have been picking up a little Italian lately.

What are your hobbies?
- With my current schedule, hobby #1 is being a dad. I just love it. I'm also an avid Crossfitter. I try to read as much as possible, usually bouncing between historical non-fiction, sci-fi, philosophy, and fantasy. I love all types of films so I'm a big Netflix fan. I bleed Black and Gold. I'm a huge video game junkie, particularly RPG/adventure games and the Call of Duty series, but I've been clean for about three months now :-) I'm really looking forward to getting back into hunting this fall so I can pair some game meats with our great Spanish, California and Italian reds. Maria and I are really into brunch now and there's nothing like Sunday brunch in NOLA followed by a Second Line.

What are your favorite wine regions for reds, whites, rosé?
-This is a tough one because I just love different wines for different reasons. For reds, the regions are Burgundy, Rioja, Tuscany and Piedmont. For whites, Burgundy again, and Rias Baixes. For Rosé, Spain and Italy have come a long way, but rosé from Provence are still my favorite.

What is your current favorite red, white, bubbly in the store right now?
-Shooting from the hip?  Red - 2011 VMW Horrow Show. White - 2011 Closel La Jalousie Savenierres. Bubbly - Champagne Jean Velut.

What was you best recent food and wine experience?
-Last summer in Florence I had bisteca fiorentina with a few bottles of 2006 Josetta Saffirio Barolo. It was divine.

If you could pick any wine from the indulge section right now what would it be?
-Tough choice! Barolo is always high on my list so the 2007 Marcarini Barolo Brunate would fit the bill and then there was that 2010 Paul Garaudet Meursault that Casey and I shared with a customer a few weeks back... 

And finally what do you like most about working in the wine biz?
-It's really a toss-up between the people and the product. Wine brings people together. I love learning about new wines, new pairings, and sharing that with my colleagues and our customers, and then having them reciprocate their experiences. When someone says something like, 'I was never into shiraz, but that Chateau Tanunda Grand Barossa you recommended went just great with charbroiled oysters...' it just feels awesome to expand someone's horizons like that. As for wine itself,  I remember years ago when I had my first wine gig at Martin Wine Cellar, I went to a Chateau Montelena tasting and someone there said 'wine is a transitory liquid. It's somewhere between grape juice and vinegar.' And that inherent mortality of wine has fascinated me over the years. I mean even before you open a bottle, the wine is very much alive. And two vintages, even from the same producer using the same grape, soil, and methods, are never quite the same juice. Each wine is such an incredibly dynamic, artistic, unique, and ultimately perishable product. 

Thanks Matt! 
You can find him at the shop every Tuesday where he pairs up wines with the incredible fare from the Fat Falafel food truck; every other Thursday and Friday and most Saturdays.

Check out Kimi's interview:  How Can I Help...Kimi Kiviranna

Superstar Greek Winemakers Wednesday!

On Wednesday March 6th we are hosting two very talented winemakers from Greece for a tasting of their award winning wines.  They are represented by Athenee Imports, the largest importer and distributor of fine wines from Greece, and are in town for a trade tasting earlier in the day called the Athenee Imports Road Show.  After the trade event George Brown, owner of Vino Wholesale will bring them to the shop where we'll be tasting a few store favorites, the Spiropoulos Ode Panos Sparkling and the Thymiopoulos Young Vine Xinomavro, as well other wines that aren't yet available in our market.

Domaine Spiropoulos in Mantinia, Peloponnese

Yes, they are both named Apostolos!  But they make very different wines from distinct areas of Greece.  Apostolos Spriopoulos' Domaine Spiropoulos was established in 1870 and is located in Mantinia an area in the Peloponnese region. The vineyards sit on a plateau that is more than 2000 feet above sea level.  They produces both reds, whites and rose' wines from indigenous varieties Moschofilero and Agiorgitiko, the most important wine in the portfolio is the Ode Panos, a sparkling Moschofilero.  They are certified organic and one of only a handful of producers of sparkling wines in Greece.

The Culinary Institute of America has added Domaine Spiropoulos’ Ode Panos to the sommelier syllabus, helping to train upcoming sommeliers on the delights of Greek grape varieties. Furthermore, one of the world’s most recognized authorities on champagne and sparkling wine, critic and writer Tom Stevenson, included Domaine Spiropoulos’ Ode Panos Brut in his Millennium Champagne and Sparkling Wine Guide, a list created to celebrate the world’s top-rated drinks in the category. Spiropoulos is proud that his was the only Greek sparkling wine featured on the venerable list.

Thymiopoulos Winery, Photo from Athenee Imports

Apostolos Thymiopoulos at 31 years old, is considered the rising star of Naoussa. His vines are cultivated according to biodynamic farming methods at an altitude of 600 feet in the southern sector of the appellation. The vineyards are blessed with a good amount of sun and a terrain comprised of Naoussa’s most geologically complex soils, made of lime-rich marlstone, schist and granite. Thymiopoulos focuses on expressing the freshness of the grapes and giving each vintage a unique signature. His wines are unfiltered and aged in vats and or old barrels. He is known most for his reds  made from Xinomavro; the Uranos (’earth and sky’) made from forty-year-old vines, and his lighter Young Vines that has been a very popular wine with us for the last year.  Thymiopoulos is also Naoussa’s only vintner to produce a pure rosé using xinomavro grapes and has just begun to make a white from Malagouzia.

We hope you'll join us on Wednesday to taste these high quality, distinct wines from 2 of Greece's superstars! The tasting is free from 6-8pm, no reservations required!

Slow Cooked Beef Stew

The cold weather and the 2010 Duseigneur Antares Lirac had me craving some sort of hearty meat dish so I took out a piece of round steak from the freezer, one of the few cuts we have left from that 1/4 of a cow we bought last year.  Avoiding the dreaded Whole Foods run on a Sunday, I was able to scrounge up enough ingredients to make a beef stew in the crock pot.

Last month's Food & Wine had a photo of a slow cooked beef dish on its cover that has been calling to me every I look at it.  And while I made my own version, wanting something hearty and tasty with very little work involved, Jacques Pepin's Beef Stew in Red Wine Sauce was definitely my inspiration!  

Ingredients
2 lbs round steak cut into 1"-2"chunks
2 t. kosher salt

ready to put the lid on and wait...

1/2 t. fresh ground pepper
1/2 C. chopped onion
10 cipollino onions
10 small carrots, peeled
4 cloves garlic, smashed
1 t. dried thyme
2 bay leaves
3 sprigs of fresh rosemary
2 t. Worchestire Sauce
2 C. red wine
2 C. organic beef broth
1/4 t. pepperoncino
1/3 C. flour mixed with warm water
chopped parsley for garnish

directions

-Add all of the ingredients except for the parsley into the slow cooker and turn on high for 4-1/2 hours. 

-At 4 hours, open the Duseigneur to let it breath and pour yourself a glass while you make some brown rice. Turn the temperature on the slow cooker down to low for another 1/2 hour.

-Open the pot and ladle out most of the liquid into a pot on the stove.  Heat to a low boil and add the flour/water mixture to make the gravy.  Once it comes to a boil again, turn down to a simmer to thicken for about 5 minutes.  Add back into the slow cooker and mix into the meat and veggies.

-Ladle some of the delicious stew over a bit of brown rice.  Butter yourself a nice toasty thick piece of whole grain bread, pour yourself another glass of wine and relax over a nice Sunday evening meal!

Wine of the Moment, the 2010 Duseigneur Antares Lirac

The Duseingeur Lirac is is one of those special finds has a lot going for it in that under $25 price range. We've been carrying the 2009 but just received our first case of the 2010, which gave me the perfect excuse to pop a cork tonight with beef stew I've been slow cooking all day...

First of all let's talk about Lirac.  Most people know the Rhone Valley, even some of the important villages like Gigondas, Vacqueyras, and the appellation of Chateauneuf-du-Pape of course.  But Lirac is the oldest wine producing area of the Rhone and turns out stellar reds, rose' and some whites.  It is actually located directly across the river of its famous counterpart, Chateauneuf-du-Pape and shares a similar terroir.  Those huge galets roulés, the rust and cream colored, smooth, rounded stones ranging in size from a large tomato to a football, are spread throughout the vineyards. The stones retain heat during the day and release it at night which helps ripen the grapes. The stones can also serve as a protective layer to help retain moisture in the soil during the dry summer months.

Typical Southern Rhone red varieties of Grenache, Syrah, Mourvedre and Cinsault dominate the blends with the style of Lirac often resembling a soft Côtes du Rhône-Villages.  The more ambitious wines are often compared to Châteauneuf-du-Pape but at half the price. Rosé Lirac is usually similar to those full bodied wines from neighboring Tavel.

Domaine Duseigneur is a small family wine producer in Lirac run by the brothers Frederic and Bernard and a famous French sommelier, Philippe Faure-Brac.  The brothers see themselves more as farmers than a winemakers, believing that the most important thing is what happens in the vineyard. Since 1997 the estate has been meeting the requirements of organic farming. Wanting to take this concept even further the Duseigneur brothers fully embraced biodynamic farming in 2004.

The Antarès is an old vine blend of Grenache and Mourvèdre vinified separately after 3 to 4 weeks of maceration in concrete tanks. The nose has a touch of barnyard with dark fruit and a little spice.  The lack of oak allows for pure expression of the fruit on the palate and one of those wines that keeps revealing something new in every sip.  

2010 Domaine Duseigneur Lirac Antares, Robert Parker's Wine Advocate, 90 pts.
The 2010 Lirac Antares is composed of 60% Grenache and 40% Mourvedre aged in cement tanks and is bottled unfiltered. It is a richer effort displaying more roasted meat notes as well as bluer, darker fruits. This full-bodied, pure impressively endowed Lirac was made from low yields of 30 hectoliters per hectare.  This outstanding Lirac estate is an emerging star in the southern Rhone. From their biodynamic and/or organic vineyards, they produce three separate cuvees of Lirac.

Premium Pinot Tasting Event

Premium Pinot

a selection of world class 
Pinot Noir presented by 
Mystic Vines

wednesday, february 27, 6:30 - 8:00pm @ swirl wine bar & market   

$20 per person, reservations required

           

2010 August Briggs Dijon Clones   
Napa Valley, 47 case production
 

2010 Hocus Pocus Pinot Noir        
Carneros, 250 case production
 

2011 Romililly  Pinot Noir             
Russian River Valley, 395 case production

 2010 Semper Wines Pinot Noir     
Sonoma Coast

2008 Semper Gold Ridge Vineyard
Sonoma Coast, 125 case production

2007 Tudor Wines Pinot Noir         
 Santa Lucia Highlands, 787 case production

2009 Vogelzang Pinot Noir   
 Santa Lucia, 132 case production

 2010 Rapture Ridge Reserve    
Willamette Valley, 700 case production

2009 Rapture Ridge Meredith Mitchell     

McMinnville, Oregon,  290 case production

 2009 Sinor-Lavallee Talley Rincon      

Arroyo Grande Valley, 48 case production

2010 Sinor-Lavallee San Luis Obispo

Central Coast, 141 case production

2009 Stephen Ross Bien Nacido

Santa Maria Valley, 151 case production

If you can not attend the event and are interested in purchasing any of the above wines, please call Beth @ 504.304.0635 for more information.

Wine & Culinary Travel, Artisan Oregon 2013

Artisan Oregon,  Willamette Valley Winemaking Tour

October 9-13, 2013

                                                       
Join Swirl Wines and James Moises of Bizou Wines for a unique, hands-on experience of small production, artisanal winemaking at its best!  We'll take you to the stunningly beautiful Pacific Northwest where the lush foothills of Oregon's Willamette Valley await.  Nestled between the Oregon Coast mountain range and the snow-capped Cascades, the many different terroirs and microclimates makes this one of the most distinctive places on earth for grape growing.

On this five day tour you will visit small, off the beaten path wineries and vineyards; meet, taste and dine with winemakers and witness one of the most exciting times of the year in wine country, the harvest!  You will get an exclusive, insiders look into what goes on behind the scenes as you'll have the opportunity to pick grapes, sort fruit and see many aspects of the grape harvest and early stages of production first hand.

                                 Sorry, This Trip is Full!

Indulge Me for a Moment Please...

Even though the majority of our inventory hits that sweet spot of $10-$25 a bottle, we've really been finding some excellent wines for our "Indulge" corner over the past few weeks.  Because like everything in the store, it takes time to find the right wines to fill our shelves and I think we've got some stellar selections right now.  And even though I don't buy based on scores, as I did research on some of the bottles for this post I found a few great reviews out there that I thought I'd share with you.  So indulge me for a moment please and look over the list or peruse the corner on your next visit; you never know when a special moment is going to call for a special bottle...Let me know if you see anything that interests you, but I'll warn you that none are under $40.  Of course there is very special case pricing available.  :)

2010  Radio-Coteau Pinot Noir la Neblina, WA Rating: 93
The 2010 Pinot Noir La Neblina is a gorgeous wine laced with expressive dark red cherries, flowers, licorice and sweet spices. It shows gorgeous depth and radiance in its fruit. Bright floral notes and an underpinning of vibrant minerality give the wine considerable lift and brightness. Freshly cut flowers, mint and sweet roses frame an energetic finish layered with distinctly saline notes. This is a fabulous showing. Anticipated maturity: 2012-2018.

2007  Marcarini Barolo Brunate, WA Rating: 94
The estate’s 2007 Barolo Brunate sweeps across the palate with endless layers of expansive fruit. The Brunate shows fabulous intensity and depth in an uncharacteristically rich, opulent style for Marcarini. Despite the wine’s richness there is plenty of Brunate character, particularly on the finish, where menthol, pine, resin, spices and a host of other balsamic notes speak with great eloquence. Marcarini harvested Brunate on September 24 and 25. The wine saw 15 days of fermentation, followed by another 42 days of contact with the skins. The wine then spent two years in large, neutral casks prior to being racked into steel to rest before being bottled. Anticipated maturity: 2017-2027. These are some of the finest Baroli I have ever tasted from Marcarini and proprietor Manuel Marchetti. The warmth of the vintage has given the wines an extra level of generosity in the fruit that acts as a wonderful counterpoint to the firm tannins that are generally present in this estate’s young Baroli.

2009  Domaine Gerard Charvin Chateauneuf du Pape, WA Rating: 95
The 2009 Chateauneuf du Pape (which tips the scales around 15% natural alcohol) is a great example of traditional Chateauneuf du Pape winemaking. A dense dark ruby color is followed by a sexy nose of raspberries, ground pepper, spice box, damp earth, kirsch and dark currants. Full-bodied, complex, elegant and already irresistible as the tannins have completely melted away, it can be drunk now and over the next 15+ years. Beautifully made, traditional wines emerge from Laurent Charvin’s estate in the northwestern sector of Chateauneuf du Pape, where the family owns 20+ acres of vines.

2009  Haut Bergey Bordeaux, WA Rating: 94
Deep color. Decidedly sweet nose is attractive with notes of cassis, black raspberry, leather, spice, green pepper, and smoke. Relatively large-scaled in the mouth. It’s chewy, chunky, concentrated, and tannic; a wine with superb structure and depth. This youthful wine will require some cellaring, but already shows the pedigree of serious success. Long, consistent, penetrating finish. Outstanding value and highly recommended.

2006  Allegrini Amarone Classico, WA Rating: 94
The 2006 Amarone della Valpolicella Classico is the finest young vintage I have ever tasted of this wine. The 2006 is a beautifully balanced Amarone with great intensity in its dark fruit and the accompanying structure to support many years of cellaring. Hints of smoke, tar, licorice and incense linger on the tightly wound finish. The freshness, clarity and vibrancy are first-class. This is an exquisite Amarone from Allegrini. Anticipated maturity: 2012-2026.



2009  K Vintners Cabernet Sauvignon Stoneridge Vineyard, WA Rating: 92
Like its Merlot counterpart, unblended, and matured in barrel for more than two years, Smith's 2009 Cabernet Sauvignon Stoneridge, nonetheless, gives a very different account of itself, featuring juicy, downright tart-edged cassis and elderberry fruit that more than rides out the wine's underlying tannin. Wild plum and fennel as well as pronounced salinity and alkalinity make it impossible for me not to imagine myself near an ocean. The combination of bright, sappy fresh berry intensity and mouthwatering salinity makes for an irresistible urge to take the next sip even before the long finish has faded. Look for at least a decade of delicious fascination.

2010 Bouchard Pere & Fils Beaune White Clos St.-Landry, WS Rating: 91
Almost viscous in texture, this honeyed white sports peach, apple and lemon flavors. Both ripe and lively, this ends with accents of honey and mineral. Drink now through 2020. 150 cases imported.

2007  Fuligni Brunello di Montalcino, WA Rating: 95
The 2007 Brunello di Montalcino is a gorgeous wine that brings together the richness of the vintage and the house’s continuing move to a more traditional style. Sweet red berries, flowers, mint, spices and anise are woven together beautifully in this large-scaled, generous wine. The wine gains volume and depth in the glass as the flavors built to a huge crescendo. The 2007 was aged exclusively in cask. This is a great showing from Fuligni. Anticipated maturity: 2015-2027.

2010 Elk Cove, Pinot Noir Willamette Valley Clay Court, WS Rating: 93
Light and sleek, with raspberry, cherry and delicately meaty flavors, mingling effortlessly against a light veil of tannins as the finish lingers. Drink now through 2018. 352 cases made

 2008 Tenuta San Guido Guidalberto, IWC Rating: 91
Good full ruby. Deep, youthfully brooding plum and red cherry on the nose, with strong sweet spice notes of cinnamon and nutmeg building in the glass. Sappy black and red fruit flavors are complicated by pepper and sweet spices. Finishes long, with youthfully dusty tannins and tangy mineral notes. This has considerable potential, and is much more complex than the immediately charming Le Difese. Insiders know that Guidalberto, first made in vintage 2000, is often an excellent wine and a really smart buy, even if it's much less famous than Sassicaia. Depending on the vintage, about 20% of declassified Sassicaia finds its way into the Guidalberto.

2007  Collosorbo Brunello di Montalcino, WA Rating: 94
The 2007 Brunello di Montalcino bursts from the glass with freshly cut flowers, spices, rose petals and sweet red berries. The 2007 impresses for its poise and fabulous overall harmony, especially in the way expressive aromatics and fruit are woven together. I very much admire the wine’s feminine, gracious personality. This is a terrific showing from Collosorbo


Also many notables that don't have reviews like the Daniel Rion & Paul Garaudet wines from Burgundy, the Mara, Caldwell, White Rock and Vending Machine wines from California, Ca'Marcanda and Castiglioni del Bosco wines from Tuscany, Saint Cosme and Eric Texier wines from the Rhone, Gaja and Paolo Scavino from Piemonte, Terre Nere and Salvo Foti wines from the Etna, Tedeschi from the Veneto, Moises, Brittan, Lumos and J. Christopher wines from Oregon and many more...It is a fun section of the store to spend some time in if you never have.

Special Feature, Champagne Jean Velut Brut

Being huge bubbly fans ourselves, we don't ever need a holiday or special event to pop a bottle of Champagne.  However, I know many of you may be looking for a nice bottle to have for Valentine's Day and I'm here to tell you your search is over!  While we have a really great,carefully chosen stock of vintage, grower and big house champagnes, over the last few months the entire staff at Swirl has become quite enamored with the wines from Jean Velut.  So much so that we are featuring it in our special Valentine's Day Flite Nite!

Jean Velut is a grower Champagne from one of the lesser known villages sitting midway between the Cote des Bars and the Cote de Sezanne.  Montgueux is known as the “Montrachet of the Côte des Bars” for its fascinating and distinctive Chardonnays supported by area's uncharacteristic chalky, limestone soils. The growers around the region have long sold fruit to some of the marque houses such as Piper Heidsieck, but there are a few bottling their own wines from this unique terrior. 

Denis Velut’s grandfather Jean established this 7 hectare domaine as a récoltant/manipulant (grower) thirty years ago. He practices organic viticulture and does not use any insecticides or chemical fertilizers, instead opting to use organic compost. The wines are made entirely in stainless steel. 

His Non-Vintage Brut is made with 85% Chardonnay and 15% Pinot Noir. It gets its structure from the steely austerity of the chalk infused chardonnay while the ripe Pinot provides a fruity lift. The chalky plateau on which the vineyards sit is unique to all of Champagne and imparts the Chardonnay dominant wine with that distinctive minerality.   Aromas of apple and pear with a touch of biscuity toastiness, this is super balanced with its bold and zesty palate.  Fairly opulent with fresh lemon, chalk and apples, it finishes with a refreshing burst of racy minerality.

You can try it on Valentine's Day during our special flite nite where you can try 4 bubblies for $15 anytime from 5:30 to 8pm.  Buy it at retail for $41 and share it with someone you care about or keep it all to yourself!  A dozen raw oysters and a bottle of Jean Velut?  Perfection!

Stephen Tanzer's International Wine Cellar, Dec 12
(85% chardonnay and 15% pinot noir):  Light yellow.  Ripe orchard fruits and toasted nuts on the fragrant nose.  Fleshy but precise, offering lively pear and Meyer lemon flavors and a hint of marzipan.  Finishes smooth and long, with musky herb and honey notes. 90 points

Wine of the Moment, 2010 Treasure Hunter Violet Whip

One of our reps wandered in about 2 weeks ago with a wine broker in tow and a bag full of wine.  It was early, I had just opened the shop with a fresh palate and clear head and was ready to see what they had to offer.  There were about 8 wines in the bag and as we moved down line, there was nothing I didn't like, but also nothing that made me pause and go back for a second taste until...

As soon as I put my nose in the glass I knew immediately that it didn't matter what it was or where it was from, but I had to have it.  Crazy aromas of ripe plums and blackberries, mocha, caramel and spice, I would have never guessed that it was Petit Verdot from California's famed Paso Robles region. Long a “secret weapon” in the Bordeaux winemaker’s arsenal, Petit Verdot is one of the five main varieties that are used in red blends in the Bordeaux style. Usually added in small amounts to add color, structural elements, and aromatic complexity, this grape variety is seldom seen on its own and rarely in California.

Rich and full on the palate, velvety texture, totally integrated oak and deep black fruit with a long finish;  I've never seen the label before, never tasted anything like it, ever, so needless to say I was intrigued. "So what's the story on this one?" I ask. Fittingly called "Treasure Hunter" it's basically from a virtual winery where a group of nine top sommeliers, winemakers and restaurateurs are taking advantage of lots of high end wines from noteworthy producers that, for one reason or another, need to be unloaded.  The group pours through hundreds of wines before they find something deemed worthy. Each wine is a small one-time offering and represents an extraordinary opportunity to drink amazing wines at a third of what they would usually sell for. Liquid rubies and drops of gold. Treasure Hunters we are - or so we are told. - from their website...

Super delicious, distinctive, and like nothing you've never had before!  They only made 180 cases of this and we've gone through almost five already!  We'll be getting more by the end of the week but you better get you some before it's gone!  Buy it by the glass at the bar or by the bottle on the shelves for $22 which is a steal for the quality of this wine.

2010 Treasure Hunter Petit Verdot Violet Whip Paso Robles
Tasting notes from their website:
Petit Verdot grape predates Cabernet Sauvignon. It ripens very late which means it has longer than almost any other grape to mature and gather intensity from the sun. In California it is rare and is the most expensive grape there is. We have been searching for three years for a perfect lot of Petit and we present it to you here. Only 180 cases made!
 
Darker than a pomegranate seed this wine shows so much intensity you may have to have someone tie you to a chair to truly appreciate the ravishing potency of this wine. The safe word here is “WHIP”. The nose on this wine explodes with violet, spice and molasses. On the palate it is an unfettered harlot showing voluptuous blackberry, black cherry and plum. This wines climax is long and oh so satisfying.

Driven by a passion for wine, food, travel and good company...

As I sat at my desk this morning putting all of our upcoming events into the calendar, I couldn't help but scratch my head and wonder how we are going to pull all of this off. While it would be so easy to sit back and just be a fun wine bar and market, I can't help myself. Because in sharing our love of wine, food and travel through our events and trips, we connect with others who share our passion; chefs, winemakers, importers, wine wholesalers, restaurant owners, slow food folks, farmers, customers and more. New friendships are formed and others deepened with delicious food, interesting wines and wonderful company. After all, isn't that what this is all about?

So I hope you'll join us sometime soon for a wine and cheese pairing night, a dinner or two, a flite nite at the bar or just wander on in for a nice glass of wine and some lively conversation. Besides our regularly scheduled events that we do each and every week like Fat Falafel Tuesdays (6-8pm), Wednesday Nite Flites (6-8pm), Friday Free For Alls (6-8pm) and Saturday Happy Hour (all wines on our menu are 1/2 off, 4-6pm), here are some exciting things on the books and in the works!

The Famed Wines of Montalcino with Antonio Molesini and St. James' Cheese Casey Foote. A seated tasting of Rosso di Montalcino, Brunellos and Super Tuscans from one of Italy's most famous hill towns. And since no Italian event is complete with out a little food, Casey will pair delicicous Italian cheeses and meats with the wines. $30, Reservations and prepayment required. Thursday, February 21, 6:30pm @ Swirl.

Premium Pinot, a special Wednesday Nite Flite featuring 12 artisanal Pinot Noirs that retail from $40 to $100 a bottle from California and Oregon. We are teaming up with our friends from Mystic Vines for this exclusive event limited to 25 participants. $20, Reservations and prepayment required. Wednesday, February 27, 6:00pm

Three Muses Supper Club with James Moises a small, intimate event featuring a special menu for the evening that we will pair with Oregon and Washington wines presented by our mutual friend James Moises. I sent a special email out on Friday with the menu, pairings and reservation details. We were sold out by Sunday, but keep an eye out for more events with Chef Dan. Tuesday, March 12 @ 7pm.

Italian Barrel Wine Dinner with Antonio Molesini will feature 5 courses with wine pairings with our favorite Italian Wine Guy, Antonio Molesini. The dinner will be prepared by Chef/Proprietor Samantha L. Castagnetti a native of Verona in her true Italian style trattoria. Menu and pairings TBA, but mark the date! Tuesday March, 19th at 6:30pm. $70 inclusive, only 20 spots available!

The Oregon Wine Road Show with Bizou Wines featuring 30 Oregon wines from artisan producers, most of who don't sell their wines outside of Oregon. James Moises represents a slew of small producers who make incredible Pinot Gris, Chardonnay, Tempranillo, Viognier, Syrah and of course Pinot Noir that few in New Orleans have ever tasted. This is a don't miss tasting for all you Pinot lovers or any who wants to taste some amazing wines and learn about what is happening in Oregon. This tasting will be an extension of our Wednesday Nite Flites on March 20th. More info TBA!

Artisan Winemaking Tour with James Moises of Bizou Wines for a unique, hands-on experience of small production, artisanal winemaking at its best!  We'll take you to the stunningly beautiful Pacific Northwest for a five day tour to visit small, off the beaten path wineries and vineyards; meet, taste and dine with winemakers and witness one of the most exciting times of the year in wine country, the harvest!  You will get an exclusive, insiders look into what goes on behind the scenes as you'll have the opportunity to pick grapes, sort fruit and see many aspects of the grape harvest and early stages of production first hand. October 9-13th, details and pricing coming very soon!

Also in the works for March... an unforgettable event with Marco De Grazia Imports President, Anne Zakin on March 14th at a fabulous NOLA restaurant...and in early April a Slow Wine and Food Event with Slow Food NOLA featuring Italian wine, pasta and the new Slow Wine book!

See anything interesting?  Call us!  504-304-0635

Supper Club at Three Muses

Three Muses Supper Club

March 12, 2013 @ 7pm

Sold Out

Chef Daniel Esses
Wines supplied by Swirl Wine Bar & Market
Presented by James Moises, Bizou Wines

$75 inclusive

Amuse Bouche
Curried spinach and goat cheese bruschetta
The Portlandia, Blood Orange Juice, Rosemary, Aviator Gin (Oregon)

1st Course
Swiss chard roll with quinoa, red lentil and sultana raisins in a mushroom broth
2011 Lumos Wines Pinot Gris Rudulfo Vineyard, Oregon

2nd Course
Tikka masala salmon on a cauliflower and carrot fritter
2008 Moises Vieux Carre Pinot Noir, Oregon

3rd Course
Curry leaf and coconut milk braised oxtail over saffron risotto
Served with sides of almond turmeric green beans &
      pickled cucumber and red onion salad
2006 Dominio Sketches of Spain Tempranillo, Oregon

Dessert
Strawberry and mascapone Napolean with hazlenut tuilles
2009 Capitello Wines Dolcino

wine bar

Swirl Your Glass, Wine Bar Selections

Finally, a New Wine by the Glass Menu!

Kerry's Kale and Ceci Soup

When we had that little cold, wet, dreary spell early in January, Kerry started making this delicious meal in a bowl soup.  And even though the weather has warmed up, we are still eating it weekly!  Ceci is Italian for chickpeas and they featured in many Italian soups.  Here's a link to one I did a few years back too, Pasta e Ceci.

Kale and Ceci Soup
•    Olive oil
•    3 to 4 strips of bacon
•    1 lb of Italian sausage
•    2 cups finely diced yellow onions
•    1 cup finely diced celery
•    1 cup finely diced carrots
•    4 cloves garlic, sliced
•    Salt and freshly ground black pepper
•    1 (14-ounce) can diced tomatoes
•    2 (14-ounce) can chick peas, drained and rinsed well
•    2 quarts chicken or veg stock, plus extra water if needed
•    2 sprigs rosemary
•    3 sprigs thyme
•    1 sprig oregano
•    Red chili flakes to taste
•    4 cups greens (lightly packed), stems removed and cut into bite size pieces (Lacinta kale, dino kale, Russian kale, beet greens – any combination of)
•    Parmigiano-Reggiano, grated for serving
Directions
In a large soup pot fry the bacon until crisp, remove and leave fat in pot. Add a decent splash of olive oil and heat over medium heat. Saute the onion, celery, carrot and garlic for 5 minutes or until soft.
Meanwhile crumble the sausage and brown in a separate pan.
Season soup pot with salt and freshly ground black pepper, to taste. Add the diced tomatoes, then 1-1/2 to 2 cans of the chick peas, and the stock. Using kitchen twine, tie the herbs into a bundle and add to the pot. Season with the red chili flakes. Simmer for 10 minutes, then add the kale. Continue cooking until the kale is tender. Add the cooked sausage and all the drippings from the pan – deglaze the pan with a little wine to get all the good stuff. Simmer gently for a few more minutes, taste check for salt and pepper.
Put a handful of cooked pasta (small shells, elbows or similar) into a soup bowl then ladle soup in. Sprinkle with cheese and finish with a dash of olive oil on top.

Wine of the Moment: Bodegas Ordonez Nisia Verdejo

When you taste as many wines as we do a week, it is sometimes hard to find one that really grabs you.  It's not that we're tasting bad wines, it's just that the more you taste the more developed your palate becomes and therefore the pickier you get about what you buy. Which for you, our treasured customers, is a good thing because the quality of what you buy at Swirl at any price point has gone through our tried and true scrutiny.  The wine might not always suite your style, but I can promise, except in those rare occasions of an flawed or corked bottle, you'll be drinking a well made wine with its own charm and personality.

The down side of tasting all of these wines per week for me is that it takes a lot to get my attention.  Out of probably close to trying 75 wines per week, only 5-10% of those are considered for the store.  It's not about price, it's about quality for the money; it's not about just being "good" enough, but about over delivering.  And last week there were a few that met that criteria as we are looking for new wines for our wine bar list and were pleasantly surprised.

The Bodegas Ordonez Nisia was one such wine which is currently on our shelves and will have a spot on our new list which will be released on Wednesday.  The wine is a special project by importer Jorge Ordonez, who for the last 25 years has championed Spain, treasure hunting from La Rioja to La Mancha to bring its jewels to the world and especially America. Some criticize him for his new world style wines, a bit homogenized for old world palates, but there are some real gems in his portfolio no matter what your style.

Lately, over the past couple of years, Jorge and his sister, Victoria, have upped their investment by actually purchasing several Spanish estates and taking over every aspect of operations. The 2011 Nisia is the product of Ordonez' newest acquisition, a superb Rueda plantation of old-vines Verdejo just outside the city of Segovia. The harvest is done at night when the temperatures are much cooler than those during the day in September, the typical harvest month in Rueda. The vines used for Nisia are more than 60 years old, and you can taste the quality in this wine. The poor soils here, mostly river stones and sand, and low yields, results in a level of concentration that is seldom experienced in Spanish white wines.  You can buy this little beauty for under $15...what are you waiting for?

Robert Parker's Wine Advocate, 91 points
The 2011 Nisia is made from 100% old vine Verdejo (the youngest vines were planted in 1942, and others are nearly 100 years of age). The wine is aged sur-lie, and fermented in both stainless steel and large format French oak. It is undeniably one of the finest Verdejos I have ever tasted. Yields were less than three tons of fruit per hectare, which is noticeable in the wine’s old vine intensity. Notions of caramelized white citrus and tropical fruit blossoms along with a naked, natural texture as well as finish make for a terrific dry white with loads of personality and complexity. This beauty sells for an absurdly low price. Enjoy it over the next year.

Fondue Recipes and Pairings

We had a wonderful evening on Thursday at the shop with our friends from St. James Cheese for our Fondue and Wine class. PJ Rosenberg from Uncorked poured some really fantastic wines to pair with the cheeses and a good time was had by all!

We were talking last night about how the American fad of fondue in the '70's kind of diminished the importance of this age old tradition in Europe.  Historically the first evidence of the practice is given to a reference in Homer's Illiad regarding a mixture of goat's cheese, flour and wine.  The middle ages in France saw the use of raw meat dipped in hot oil for a quick meal during the busy harvest season and in the18th century the Swiss created the mixture we currently use.  As a wintertime, communal meal, hard aged cheeses would be melted with garlic, wine and herbs while the hardened, stored bread could be softened by dipping into the mixture. And of course it was the Americans who popularized the dessert version where cake and fruit are dipped into melted chocolate!

But what we focused on for our event were more traditional recipes.  So here they are and also listed are the red and white wine pairings that were definitely a hit last night as well.  St. James recommends the Swissmar Fondue Sets which they sell at the their store or you can find them here at Amazon.  All of the cheeses, wines and the kirsch are available at Swirl.

The wine lineup for the evening, the Schoffit Chasselas was amazing!

Traditional Nuchateloise Swiss Fondue
Served with the 2010 Domaine Schoffit Chasselas Vieilles Vignes and the 2011 Pierre Chermette Beaujolais

1-1/2 Cup grated Gruyere or Comte
1-1/2 Cup grated Ementhaler
1/2 Cup grated Vacherin Fribourgeois
2-3 T. of flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice1 dash Trimbach Kirsch (cherry brandy available at swirl)
Salt & fresh pepper to taste
1 pinch nutmeg

Toss the shredded cheeses and flour together in a bowl until thoroughly combined.

Combine the wine and garlic in a 2-quart fondue pot or any flame-proof dish and bring to a boil over moderate heat. Boil for 2 to 3 minutes before removing and discarding the garlic.

Lower the heat so the wine barely simmers and add the cheese mixture a handful at a time, stirring constantly with a fork and letting each handful of cheese melt completely before adding another.

When all the cheese has been added and the fondue is smooth, stir in the kirsch, nutmeg, salt, and pepper.

Place the fondue dish over an alcohol burner in the center of the table and serve with cubed bread. Traditionally, each diner spears a cube of bread with a long fondue fork and dips it in the cheese mixture to coat it completely before eating.

Fondue aficionados know that allowing a crust of burned cheese to form on the bottom of the pot results in a treat which some consider the best part of the meal.

Italian Fondue
Served with the 2011 Caggiano Devon Greco di Tufo and the 2010 Revello Barbera D'Alba
 
2 T. butter
3/4 Cup whole milk
3 Egg Yolks, lightly beaten
4 oz. Fontina Val D'Aosta, grated or diced
4 oz. Sottocenere al Tatufo, grated or diced

In a bowl whisk together the milk and yokes and stir in the cheese.

Melt the butter in a double boiler set over medium heat

Whisking constantly, slowly add the egg, milk and cheese mixture until it has thickened, 8-10 minutes

Transfer to a warm fondue pot and serve with bread and vegetables