Monkey 47 Gin - Bold, Intense & Screaming for a Cocktail

The intoxicating, exotic aromas of a well made gin makes it, to me, one of the most interesting spirits available.  The different botanicals used by each distiller give artisanal gin a unique flavor profile and therefore a particular presence in the right cocktail.  The Monkey 47 is called as such because 47 different botanicals are used from traditional juniper and lavender, to fresh citrus peel and lingonberry, to wildly unusual ingredients like spruce shoots and bramble leaves foraged from the Black Forest, where the distillery is located. Evocative and intense, it is one of the boldest, most complicated gins on the market and it's screaming to be balanced in a cocktail. See our 3 simple recipes below, all made with ingredients found at Swirl.

Distiller Review
"Monkey 47 is an exquisite gin that pushes the boundaries of how much and what type of flavor a gin can have. The 47 ingredients build off of each other rather than contradict and the unlikely combination of forest fruit and exotic tones of wildflowers and island spices (especially on the balanced and long, rich finish) create a heady beverage that reveals more upon every sip. Juniper is present, but there is so many other flavors present that it is not nearly as dominant as in many more traditional gins. This is truly one of the world’s most complex gins and although we're sure that it would make wonderful cocktails, one should try it by its self to appreciate the full spectrum of flavors." JOHN RANKIN, 99 points

Recipes -

Schwarzendorff Martini
A fun twist on the classic martini, or a teaser for non-martini drinkers as a gin-based aperitif, since it packs less of an alcoholic punch. The Brand Feinherb Riesling compliments the orchestra of botanicals brought to this drink by Monkey 47 and finish it with a note of acidity and freshness. *All alcoholic ingredients available at Swirl.

Instructions - Fill a mixing glass with ice. Pour in all 2oz. *Monkey 47, 2oz *Brand Feinherb Riesling, 2 dashes *Regans Orange Bitters. Stir until chilled and the desired dilution achieved. Strain into a chilled Martini glass, garnish with a twist of lemon zest and add a small pinch of ground cinnamon.

The Negroni
Bittersweet and refreshing, the Negroni is one of Italy's most renowned cocktails. The most widely reported version of this drink's origin is that it was invented at Caffe Casoni in Florence, Italy in 1919. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin. For a fun twist we’ve exchanged Campari with a similar, natural alternative from Mexico. *All alcoholic ingredients available at Swirl.

Instructions - Add 1 oz *Monkey 47 Gin, 1 oz *Carpano Antica Formula and 1 oz *Haas Brothers Granada Vallet into a mixing glass with ice, and stir until well-chilled. Strain into a rocks glass filled with large ice cubes and garnish with an orange peel.

Summer Gintonica
Super simple and refreshing for a hot, New Orleans day - and the garnish makes it look super fancy!

Instructions: Add 2 oz. Monkey 47 and 1/4 oz. fresh squeezed lemon juice in a glass over ice. Top with tonic and garnish with fresh blackberries on cocktail pick, a few mint sprigs and a lemon twist.

Saperavi, My Shiny New Thing...

Shiny things syndrome – I have it. But not in the way that many people do. Mine, of course, is focused on wine; after being in this business for over 15 years I am too easily bored and am constantly searching for new varieties, regions, terroirs or production methods to excite me. For example we have some amazing new rosés in right now but the one that makes my eyes light up is the Gramona Mart Rosado. Why you ask? Because it’s made with the rare Xarel·lo Vermell grape harvested only on flower days of the biodynamic calendar - interesting AND delicious, what’s not to love?!? So when some shiny new thing does happen to capture my attention I tend to become a little obsessed, at least until the next one comes along…

The current object of my affection is the Saperavi grape – I literally can’t get enough of it. Just the fact that it’s a red wine is strange enough for me. My consumption is usually white or rosé, only drinking red when food calls for it. So with all of the wine I taste/drink on a daily basis, what is it about this grape from Georgia that has me this enamored?

A lot….

It’s from the oldest wine growing region of the world. Saperavi is one of over 550 native varieties from the Republic of Georgia. It’s the main red grape of the wine growing region of Kakheti which is located about half way between the Black Sea and the Caspian Sea. A recent archaeological excavation in 2017 unearthed a Georgian clay vessels dating back 8,000 years, making Georgia the oldest wine-producing country in the world.

It’s a teinturier grape - a red wine grape with dark skins and dark flesh. In contrast, regular red wine grapes have dark skins, but clear flesh. Because of that, it’s super dark and inky, lots of pigment - even when alcohol levels are low – and teinturier grapes are often used as colorants for lighter red wines. The name Saperavi literally means dye or paint.

It’s authentic - Saperavi originated in this region of Kakheti where the majority of wines are produced in the ancient method of using Qvevri, large clay vessels, buried underground for temperature stabilization. The production style of the wines has changed little throughout its 8,000 year history – whole cluster fermentation is the norm, native yeast are almost always used and little to no sulfites are added to the wines.

It’s delicious – the natural winemaking style that is traditional in Georgia allows the true nature of the grape to shine. The deep rich color is complimented by engaging flavors of ripe dark fruits, cassis and spice, with some earthy, smoky and tobacco notes.

Curious? We have 3 different Saperavi in the store right now at different price points – from young and fresh to super elegant, all are fantastic examples that express the uniqueness of the grape. Try a bottle or two, hopefully you’ll understand my obsession!

Teleda Orgo Saperavi Dila-o (2018) $15.99 - 100% Saperavi, fermented in Qvevri, wild yeasts, unfiltered, very low sulfites. A young, fresh introduction to the variety - brambly fruit, earthy, spicy and slightly smoky. Medium bodied.

Chona's Marani, Saperavi (2018) $30.99 - 100% Saperavi, Practicing organic, hand-picked grapes fermented in Qvevri, native yeast, unfined, unfiltered. All wine production is traditionally accompanied by Georgian polyphonic songs. Black cherry, red currants, meaty withbalanced tannins - medium to full bodied. Will really shine with some beef, lamb or pork.

Nine Oaks Estate, Saperavi, $42.99 - 100% Saperavi, all hand-harvested fruit, farmed organically (certification to come), native yeast fermentation, without filtering or any added sulfites. Deep purple in color, this wine is full-bodied with dense flavors of black cherry and plum. The iron rich soils impart a savory quality of olives, red meat, and spicy pepper with big yet relaxed tannins and a long finish .

St. George Green Chile Vodka, This Week's Featured Boozy Goodness

There is nothing “simple” about this vodka – in it’s production, aromatics or taste. Distilled with jalapeño, lime, and cilantro, then blended with four separate infusions of habaneros, serranos, and red and yellow bell peppers, this spirit is from one of the oldest craft distillers in the US is ridiculously good. Bright and fresh, it hits a perfect balance of sweet, spicy, and savory. What could be better in your next Bloody Mary?

Distiller Review "The aromatics of St. George Green Chile Vodka are simply incredible. Layers of pepper spice and capsicum balance off of citrus zest and tangy cilantro. It makes one want to reach for tortilla chips! The plate has a clean entry before building to an intensely hot peppery sensation and then a clean, slightly sweet peppery finish. There is a bit of heat in the mid-palate, but this is not a drink for daredevils only. Make a Bloody Mary for your friends with it and become a local legend." John Rankin, 95 points

Recipe Ideas

The Refresh

Lime to heighten the pepper flavor, simple syrup to balance and touch of soda make this one of the most refreshing cocktails for a hot summer night in NOLA!

Instructions: In a cocktail shaker with ice, combine 2 ounces green chile vodka, 3/4 ounce fresh lime juice, and 3/4 ounce simple syrup. Shake until well-chilled and pour over ice. Top it off with 1-2 ounces of soda, stir it and garnish with lime.

Chile Verde Martini

A Martini is the perfect drink to showcase the complex flavors of this vodka. To balance out the heat, use the *Mulassano Bianco Vermouth - bright, rich and a little sweeter than the typical dry vermouth - and then adding a single olive really to bring out the savory character.

Instructions: In a mixing glass with ice, combine 2 ounces green chile vodka and an ounce of Mulassano Bianco Vermouth. Stir until very well-chilled, then strain into a chilled coupe or small glass. Garnish with an olive and a lemon twist.

El Naranjo

Bitter, sweet, tart, savory and spicy, this one hits all of the right notes - what more could you want in a delicious cocktail? The Contratto Aperitif adds both sweet and bitter orange peel and its vibrant orange color to the mix - top it all off with lemon and bitters!

Instructions: In a shaker combine 1 1/2 oz St. George Green Chile Vodka, 1/2 oz *Contratto Aperitif, 1/2 oz fresh lemon juice, 1/2 oz simple syrup, 1 dash *Regans’ orange bitters. Shake all ingredients, then strain into a coupe or small glass.

*All items sold at Swirl!
St. George Green Chile Vodka
Mulassano Bianco Vermouth
Contratto Aperitif
Regans’ orange bitters

Boozy Goodness

We are upping our spirits game! Check out the new, exciting additions to our carefully curated selections of Gin, Vodka, Rum, Mezcal, Tequila, and Whisky more.  Vermouth, Amaro and other goodies will be posted next week. Add something fun to your next order!

GIN

Malfy Rosa, Italy – Flavored Gin
Malfy Gin Rosa is made with the peel of sun-ripened Sicilian pink grapefruit grown in citrus groves on the Mediterranean. The peels are infused with juniper in an Italian grain spirit for 36 hours. Five other botanicals--lemon peel, grapefruit peel, angelica root, orris root, and coriander are used in its production. Additionally, a rabarbaro (rhubarb) distillate is added post distillation giving the gin a pale pink color. Made at the Torino Distillati by master distillers Beppe Ronco and Denis Muni, it is suggested to serve this gin with tonic, lemonade, or Prosecco.

Tasting Notes - Malfy Gin Rosa has a pleasing pale pink hue and comes in strong with bright grapefruit aroma. The citrus flavor on the palate, however, is significantly lighter. The slightly bitter grapefruit notes blend well with juniper, lemon and coriander. It's just as light and crisp as the Originale, and lacks the sugary mouthfeel and taste you might expect from a flavored spirit. Use it in a Collins, Fizz, or with tonic to showcase the citrus flavor. Distiller

St. George Botanivore, California – Modern Gin
Botanivore is aptly named as this gin most certainly is a "botanical eater", 19 different ones to be exact. Sixteen of them are steeped overnight in a neutral spirit to soak and steep. The remaining three--juniper berries, bay laurel, and fresh cilantro--are placed in a basket within the still to have the vapor pass through them. After pot-distillation, this gin is brought down to 45% ABV.

Tasting Notes - The aroma is at once bright and complex with floral, spice, citrus, and anise shining through. There's a citrus flavor quickly followed by the piney juniper, cinnamon, and cardamom throughout. Fresh green herbs are present as well, but delicately so. There is so much going on, that there isn't enough room here to discuss them all. Honestly, this is a gin you could enjoy on the rocks with or without a splash of soda or tonic because of it being a cocktail in and of itself, but it certainly could and should be experimented with in modern cocktail applications. Distiller

The Botanist, Islay, Scotland – Modern Gin
Jim McEwan spent 38 years with Bowmore and held every job there from apprentice cooper to Distillery Manager. In 2001, he left Bowmore to reopen Bruichladdich as their Master Distiller. Along with the dozens of single malt bottlings he created, he wanted to distill a gin that reflects his home of Islay, the island he loves. The Botanist is a gin comprised of 9 standard botanicals and an additional 22 that were hand-foraged from Islay itself--botanicals like apple mint, heather, red clover, and meadowsweet among many others. The gin is distilled over 17 hours in a Lomond Still (a hybrid column + pot still). It is bottled at 46% ABV.

Tasting Notes - With all of the botanicals used, it can take a while to move from nosing to tasting as there is a lot to discover. The key things that will stick with you are a fresh, lemony aroma coupled with spring flowers and a touch of mint. As you taste, the gin is clean and not too oily with more of the lemon floral notes sticking out. The juniper certainly falls to a background player here, but this gin, even with the dozens of botanicals used, doesn't get muddied. This is a gin that would work wonders in a sour or Collins preparation. Distiller

Monkey 47, Germany - Modern Gin
Hailing from Germany’s Black Forest, Monkey 47 is an exotic gin made with a molasses base. The 47 refers to the number of botanicals used which includes such unlikely fruit ingredients like lingonberries, blackberries, and honey pomelo. These are combined with a host of recognizable gin botanicals such as chamomile, sage, angelica, coriander, and a whole array of others. Another anomaly at Monkey 47 is that the distillate is aged in earthenware containers for three months before being brought to 47% ABV with the forest’s celebrated water.

Tasting Notes - Monkey 47 is an exquisite gin that pushes the boundaries of how much and what type of flavor a gin can have. The 47 ingredients build off of each other rather than contradict and the unlikely combination of forest fruit and exotic tones of wildflowers and island spices (especially on the balanced and long, rich finish) create a heady beverage that reveals more upon every sip. Juniper is present, but there is so many other flavors present that it is not nearly as dominant as in many more traditional gins. This is truly one of the world’s most complex gins and although we're sure that it would make wonderful cocktails, one should try it by its self to appreciate the full spectrum of flavors." Distiller

Hayman’s, England - London Dry
Each style of gin from Hayman Distillers follows a different family recipe but is distilled with the same botanical blend: juniper, coriander, lemon peel, orange peel, angelica root, cinnamon, cassia bark, orris root, licorice, and nutmeg. Production of Hayman's London Dry Gin involves seeping the botanicals for a full day before distillation. This classic style of gin was released in 2008 and is bottled at 40% ABV.

Tasting Notes - "The aroma is pretty intense with classic aromas with a bit of sweet spices particularly coriander. The licorice comes through just a touch as you taste. Citrus and cinnamon are the last notes you taste at the finish. This is an all-around use gin, but the sweet spices come through just a bit stronger which play nicely into a berry-based cocktail like a Clover Club." Distiller

RUM

EL DORADO 15 YEAR RUM, Guyana – Aged Rum
El Dorado has been produced at Demerara Distillers Limited since 1992 on Guyana. The 15 Year is a blend of aged demerara rums, some as old as 25 years, made in different styles of stills - Enmore and Diamond Coffey stills, Port Mourant double-wooden-pot-still and Versailles single-wooden-pot-still. The rums are blended and aged in ex-bourbon casks.

Tasting Notes - "This is a smooth, velvety and complex rum that's prime for sipping. Dark roast coffee, milk chocolate, vanilla and caramel are set off by citrus peel and a hint of tobacco. There's a good dose of delicious rummy herbal funk to round it off, ending with a sweet, brown sugar finish."  REVIEWED BY AMANDA SCHUSTER

BAYOU RUM, Louisiana – Spiced Rum
Bringing rum production back to its American source, Louisiana Spirits' Bayou Rum is made using state-grown and processed molasses and raw sugar. Their spiced variation starts out as the others, with a pot-still rum made according to their own "sugar house recipe" and triple-filtered spring water. The blend of spices is all sourced from within Louisiana .

Tasting Notes - "Not much spice emanates from the glass, though there is an inviting aroma of butterscotch and root beer. The spices enter the picture on the palate, though, with a subtle blend of baking spice, sassafras, birch, pine cone and more savory flavors such as bayleaf, thyme and rosemary. Though this rum is intended as a mixer, the overall effect is elegant enough that it could be sipped neat or with just a splash of tonic or cola. REVIEWED BY AMANDA SCHUSTER

ROULAISON TRADITIONAL POT DISTILLED, Louisiana – White Rum
New Orleans rum producer Roulaison Distilling launched at the end of 2016—Roulaison is the French-Creole term used for the sugarcane harvest. The distillery focuses on a pre-industrial style of rum, with small batch alembic pot still distillation. They also use 100% Louisiana molasses. The flagship white rum is bottled at 44% ABV.

Tasting Notes -"Find a basket of fruit on the nose, with prunes, apricots, tangerines, and citrus zest. The palate is full bodied and characterful, zesty with peppery spice, pine, menthol, and stewed fruits, as well as just a touch of funk. The finish is light and quick. Just load this right up into a daiquiri and fire away." REVIEWED BY JAKE EMEN

VODKA

ST. GEORGE CALIFORNIA CITRUS VODKA, California – Flavored Vodka
St. George California Citrus Vodka is an offering from one of California and America’s most iconic and historic distilleries. Local oranges from the San Joaquin Valley such as Valencia, Seville, and Bergamot varieties are sourced and are then each macerated separately in non-GMO neutral spirit. Then each maceration is distilled and the three distillates are blended together. A light filtration gives a crystal-clear product.

Tasting Notes - "The effusive nose on St. George California Citrus Vodka brings back happy childhood memories of orange creamsicles and sorbet, but the palate comes on surprisingly dry with no perceptible sweetness. What it lacks is saccharin is made up for with more layers of bright orange and a bit of earthy pith. The finish ends with a faint spice and a hint of drying tannins. " REVIEWED BY JOHN RANKIN

ST. GEORGE GREEN CHILE VODKA, California – Flavored Vodka
The multi-step process required for this vodka starts with filling a still with jalapeño, lime peel, and a non-GMO base spirit which passes through a chamber packed with fresh cilantro. The resulting spirit is then separated into parts and individually macerates with even more peppers: Serrano, habanero, red and yellow sweet bell before being carefully blended back together. Then this concoction is lightly-filtered and still maintains a slight green glow.

Tasting Notes - "The aromatics of St. George Green Chile Vodka are simply incredible. Layers of pepper spice and capsicum balance off of citrus zest and tangy cilantro. It makes one want to reach for tortilla chips! The plate has a clean entry before building to an intensely hot peppery sensation and then a clean, slightly sweet peppery finish. There is a bit of heat in the mid-palate, but this is not a drink for daredevils only. Make a Bloody Mary for your friends with it and become a local legend." REVIEWED BY JOHN RANKIN

Tru Organic Lemon Vodka, California – Flavored Vodka
These certified organic spirits are free from chemicals from field to bottle, packaged in recycled, recyclable or biodegradable materials. The company plants a tree for every bottle sold to replenish forests. And, of course, all Tru Organic Vodkas are handcrafted, using whole, organic ingredients—not extracts. The Tru Lemon is, like the Tru Straight, made from 100% certified organic American wheat, infused with hand zested organic California lemons for a crisp, clean ripe citrus flavor.

Tasting Notes - One of the few vodkas with a hint of pale yellow tint, as well as a slightly viscous body. The scent is light, natural, and lemon zest-y. The flavors also are on the subtle side, hinting at orange blossom, and tapering to lemon peel on the finish. This vodka would blend particularly well into sour-based cocktails. REVIEWED BY KARA NEWMAN

Bolden Vodka, New Orleans – Unflavored
Bolden Vodka is a premium, European-style vodka produced from grain-to-glass, at Porchjam Distillery, in New Orleans, Louisiana. Bolden Vodka is manufactured from a grain recipe of the finest quality ingredients, containing no additives or neutral spirit. Column distilled to exacting specifications, Bolden Vodka is distilled right the first – and only – time, for a complex and refined experience that may be enjoyed equally at home straight, on the rocks, or in your favorite cocktail.

TEQUILA

OLMECA ALTOS PLATA TEQUILA, Mexico – Blanco
Olmeca Altos is the result of a unique collaboration between master distiller Jesús Hernandez, a team of engineers from Kentucky, and two acclaimed UK bartenders, the late Henry Besant and Dre Masso. The distillery is located 6,900 feet above sea level in the heart of Los Altos. Olmeca Altos is produced using the traditional tahona method with agave from the Highlands - 60% comes from Olmeca Altos' own estates and 40% from third party sources.

Tasting Notes -  "The unaged plata has a nice kick of roasted agave on the sweet nose, along with citrus, pepper and brine. The soft palate offers lime, agave and spice with grassy notes. The long finish lingers with more agave, fruit and pepper. Competitively priced and well suited for mixing in cocktails."  REVIEWED BY DANIEL DJANG

CORRALEJO REPOSADO TEQUILA, Mexico – Aged
Corralejo is known for its innovative techniques that date back to 1775 when the distillery first began producing tequila in Guanajuato. This reposado is aged 4 months in 3 different types of casks - French, American and white oak - to impart a variety of characteristics to this matured spirit.

Tasting Notes - "There's a lot going on here, and each sip brings a new experience. At times the smoke from the charred American oak, seems at the fore, then the cinnamon, clove, nutmeg and black pepper kick in. Mushrooms do a funky dance before twirling into flavors of dark chocolate and vanilla. Don't you dare turn this into a Margarita - this highly nuanced tequila is meant for neat enjoyment." REVIEWED BY AMANDA SCHUSTER

GRAN CENTENARIO AÑEJO TEQUILA,  Mexico – Aged
This añejo tequila from Gran Centenario is a 100% blue agave and aged in new French Limousin oak barrels up to 36 months. It is unusual to see this type of oak used for tequila production and is more typically found used to age Cognac. The agaves used were sourced from Los Altos in Jalisco.

Tasting Notes - "Brilliant amber in color with flecks of reflective gold. Clove, distinct oak, and white pepper is found on the nose along with caramel and cinnamon. Cooked agave characterizes the initial taste. The mouthfeel is slightly buttery and smooth, leaving a well-rounded, pleasant earthy finish." REVIEWED BY KATRINA NIEMISTO

MEZCAL

REY CAMPERO MEXICANO MEZCAL, Oaxaca Mexico – Joven
Rey Campero Mexicano is produced from 100% Agave Rhodacantha harvested in pine and oak forests at high altitudes. The agaves are roasted in earthen ovens, ground in mule-powered stone mills, fermented in wooden casks and double-distilled in a copper alembic still.

Tasting Notes - "Mexicano opens with a light herbal nose reminiscent of freshly cut grass followed by a palate that emphasizes some sweet fruitiness and a degree of restrained smoke. A bit of bite emerges on the long finish that nevertheless reinforces the spirit's overall impression of velvet suavity." REVIEWED BY RON BECHTOL

BANHEZ MEZCAL, Oaxaca Mexico – Joven
Banhez Mezcal is produced by a co-op families from various villages in the Ejutla district of Oaxaca. They are producing mezcal the same way it’s been done by their ancestors for nearly two centuries using underground wood-fired pits, donkey-pulled tahonas, wooden fermentation tanks, and distillation in copper alembics. At 42% ABV, Banhez Mezcal is perfect for first-time mezcal tasters and works well in cocktails. Banhez Mezcal was the 2017 Double Gold Winner for “Best Mezcal” at the San Francisco World Spirits Competition.

Tasting Notes – “Comprised of 90% Espadin and 10% Barril, Banhez 42% is a delightfully mild, floral and fruity (pineapple, banana) mezcal perfect for first time mezcal tasters and wonderful for cocktail innovation”.

YUU BAAL MEZCAL, Oaxaca Mexico – Pechuga
Yuu Baal is a Oaxacan mezcal brand which incorporates mezcal producers from San Juan del Rio, San Luis del Rio, Tlacolula, and Miahuatlan. The name is Zapotec meaning earth (yuu) and fire (baal). The mezcal is made artisanally using a concave stone oven to cook the agaves and a tahona to crush them among other production methods. Yuu Baal Pechuga is triple distilled using fruits and a turkey breast in its final distillation.

Tasting Notes – “Yuu Baal Pechuga is a traditional pechuga mezcal that is made with agave Espadin. Between the second and third distillation, a raw turkey breast is hung in the still and fresh fruits are added as well. This technique leaves this mezcal with a wide range of scents and tastes. It has a nose full of citrus, herbs, fruits, and spices, and tastes of orange, anis, pineapple, and mango. It’s velvety texture carries slight hints of turkey, cinnamon, and mango in the aftertaste.”

WHISKEY

HIGHLAND PARK 12 YEAR VIKING HONOUR, Highland Park/Scotland – Peated Single Malt
In 2017, Highland Park created new packaging and added names to their standard age statement products. Their 12 Year gets the added moniker of Viking Honour. The new labels and bottles will be rolled out over the remainder of 2017. While the bottles and packaging are getting a makeovers, the whiskies will retain their current flavor profiles. Highland Park is renowned for the peat they use and for their exclusive use of ex-sherry casks. The climate on the Orkney Islands is quite windy and sea swept creating a dismal environment for trees. As such, the Orcadian peat bogs have more heather, grass, and plants than those on Islay. Highland Park 12, first released in 1979, uses about 20% 1st-fill sherry casks.

Tasting Notes - "The sweet aroma is very inviting and draws you in closer to inspect the dram. The honey'd and vanilla fragrance takes a turn on the palate replaced by grass and pineapple. A lemon twist or two comes next with the peat smoke just teasing your senses. "  REVIEWED BY STEPHANIE MORENO

TEELING SMALL BATCH IRISH WHISKEY, Teeling/Ireland – Blended
After its initial aging in oak barrels, Teeling Small Batch Irish Whiskey is further aged in casks that previously held Flor de Caña rum. The blended whiskey is currently sourced from Cooley Distillery, a distillery previously owned by the Teeling family now owned by Beam. It is then further matured in Teeling's own warehouses. The Teeling Whiskey Co is expected to begin producing its own whiskey in late 2014. It will be Dublin's only working distillery.

Tasting Notes - "The nose is aromatic and filled with creamed corn, honey, and gentle, ever so slight, notes of banana cream and coconut flakes. Moving on to the taste profile, the tropical notes fall by the way side and presents a creamy and slightly slick whiskey with barrel spices, lemon, and more honey. The proof helps to wrap up the dram in a tidy bow and you are left with a pleasant warm finish."  REVIEWED BY STEPHANIE MORENO

THE STREET PUMAS, Scotland -  Blended
Brooklyn-based importer, PM Spirits has just launched The Street Pumas, a line of premium well spirits. The line includes vodka, London dry gin, and rum, with a blended Scotch whisky that is currently crossing the ocean as we speak. For his first line of custom spirits, founder Nicolas Palazzi collaborated with celebrated comic book artists and writers to create a complementary graphic novel that would double as labels for the bottles. Set in the near future, Nicolas and his team are portrayed as booze-slinging badasses determined to deliver killer juice no matter the obstacle. The one-liter bottles depict a different scene from the comic adventure, highlighting the gang’s battle against the forces of THEY.

Tasting Notes – “This lean, edgy whisky has a pale straw hue and mild scent that mingles saline, vanilla and smoke. It's superlight on the palate, almost feeling like it will float away, and mixes light smoke with floral freshness, finishing with ginger and cinnamon sparks. Adding water tilts the balance back toward vanilla sweetness, though the alcohol heat remains fairly intense.”  KARA NEWMAN

LARCENY SMALL BATCH KENTUCKY STRAIGHT BOURBON, Larceny /Kentucky – Bourbon
Larceny Small Batch is a brand extension of Heaven Hill's Old Fitzgerald line. According to their story, back in the day, John E. Fitzgerald used his privilege of holding the keys to Pappy Van Winkle's bonded warehouse, where the Old Fitzgerald bourbons were kept, to steal the best casks for himself. These became known as the "Fitzgerald Barrels." Larceny is a wheated straight bourbon made from a blend of selected barrels made in honor of this legend. It bears no-age statement and is bottled at 92 proof.

Tasting Notes - "Larceny is a very solid, classic bourbon for the money. Banana bread aromas (bananas, sugar and nuts) on the nose with more oak spice on the tongue. It's more on the sweet side of the bourbon spectrum, but still enjoyable, and doesn't finish too hot."  REVIEWED BY AMANDA SCHUSTER

PINHOOK BOURBON, Millville/Kentucky – Rye
Every fall Pinhook releases a new bourbon and rye, each of which is connected to a promising young thoroughbred horse. The whiskey in each release is the best expression of our barrels at that moment in time, and we blend and proof each release to be as unique as the horse on the label. The result is an annual vintage of Pinhook Bourbon and Pinhook Rye that become instant collectibles. And while it is impossible to know if the horse on the bottle will go all the way to the Kentucky Derby, there is no gamble on the quality of what's inside. The Bourbon N Rye release is the first edition of straight rye whiskey produced by Pinhook. The traditional mashbill has over 24 months of barrel age and was blended and proofed by Sean Josephs at Castle & Key Distillery in Millville, KY.

Tasting Notes - This straight rye whiskey has bright aromas of fresh apples, licorice root and cinnamon stick that give way to a deep and rich palate of brown sugar, candied black licorice, vanilla bean, raisins and dried apricot. NOTES FROM PRODUCER

PINHOOK BOURBON WAR 4Y VERTICAL SERIES, Millville/Kentucky
 Every year, Pinhook releases a new bourbon and rye, each connected to a promising young thoroughbred. The whiskey in each release is the best expression of our barrels at that moment in time, and we blend and proof releases to be as unique as the horse on the label. The Vertical Series is a one-time opportunity to follow a group of barrels, all filled within months of each other, as they age. Over the next 9 years, Pinhook will select 150 bourbon barrels and 50 rye barrels to be blended and proofed creating the most balanced expression for the vintage. Join us on the journey beginning with our inaugural 4 Year old bourbon and collect and enjoy the Vertical Series in annual releases from age 4 to age 12. The Rye Vertical Series will begin in the spring of 2020.

Tasting Notes – “Proofed at 98, this straight bourbon whiskey has a bright nose of tropical fruit, butterscotch and cedar leading to a rich and vibrant palate of dried fig, cocoa, roasted peanut and clove.” NOTES FROM PRODUCER

An offering of the most coveted, highly reviewed grower champagnes of Cedric Bouchard

“These remain some of the most spectacular wines being made anywhere in the world, and are well worth the effort of finding them. Frankly, I can't think of too many wines I would rather drink.” - Antonio Galloni, Vinous Media

When Cedric Bouchard began making wine under his own label “Roses de Jeanne” in 2000 his vision was very different from the traditional approach to making Champagne. Instead of following the protocol of the times prescribed by the big houses - the of blending varieties, vintages and vineyard sites to produce wine that tastes the same every year – Cedric wanted to maximize the sense of terroir from his vineyard sites by producing single-variety, single-vintage and single-parcel wines. Meticulous about the process from vine to wine, he chose to farm organically, using no herbicides or pesticides; no chapitalization, filtering, fining or cold stabilization and with zero dosage. While many grower producers are using this approach today, it was Cedric who championed the practice in the Aube years ago, and in doing so he earned much respect as revolutionary young winemaker.

The winery is in the village of Celles-sur-Ource, in the southern most area of Champagne, nestled in a valley between 2 rivers. The valley continues south into Burgundy - to the Côte d’Or and onto Chablis. As a result, the terroir with its Kimmeridgian soils, is more similar to that of Burgundy than the northern regions of Champagne. This proximity to Burgundy, where for centuries wine production has been focused on small plots of land planted with single varieties, along with his viticultural training in Beaune, have been a major influence and source of inspiration for Cedric’s production of lieu-dit Champagnes.

Obsessive, meticulous, a perfectionist in every sense of the word – the quality of Cedric’s wines mirror his production style and are unlike any other champagnes being produced. As Antonio Galloni mentions in his latest write up, “these are quite simply some of the most singular wines made anywhere in the world”.

All that being said, this kind of quality does not come cheap but when you compare the pricing to an equivalent from a big house they are a BARGAIN and we are incredibly fortunate to have these small production wines available to us. Prices range from $70 to $175 an * means they are extremely limited and available on a first come first serve basis – please email me personally if you are interested, beth@swirlnola.com

The following information is from a recent article by Antonio Galloni/Vinous (one of few US review sites that I respect), “Champagne Redefined” | MARCH 19, 2020. For further reading see Robert Parker’s Wine Advocate, “Champagne’s Reclusive Revolutionary” | The Wine Advocate | Issue 244 August 2019 - Parker is as complimentary with his reviews as Galloni.

2012 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Côte de Bechalin La Parcelle
Côte De Bechalin, Champagne
Drinking window: 2019 – 2029
$97.50

The 2012 Blanc de Noirs Côte de Bechalin La Parcelle is bright, precise and beautifully lifted. Orchard fruit, mint, white pepper and floral notes lend brightness. This is a decidedly taut, vibrant Blanc de Noirs, especially considering the vintage. Gracious, medium in body and supremely inviting, the Côte de Bechalin is another stellar wine in this set of new releases. No dosage. Vinous 93 pts

*2013 Cédric Bouchard-Roses de Jeanne Roses de Jeanne Blanc de Noirs Les Ursules
Celles Sur Ource Champagne
Drinking window: 2017 – 2023
$109.50

The 2013 Roses de Jeanne Blanc de Noirs Les Ursules is one of the most accessible of these wines today. Creamy, open-knit and gracious, the Ursules is graced with tremendous purity in its fruit and soft contours that make the wine easy to drink and enjoy, even at this early stage. The Ursules doesn't quite have the pedigree of the top wines in this range, but it is hugely enjoyable right now. Vinous 93 pts

*2014 Cédric Bouchard-Roses de Jeanne Blanc de Blancs La Bolorée
La Bolorée, Champagne
Drinking window: 2020 – 2026
$148.99

As it often is, the Blanc de Blancs La Bolorée (Pinot Blanc) is the most complete of these Champagnes, and that is saying a lot this year. Quite simply, the 2014 Bolorée is an utterly mesmerizing Champagne. A kaleidoscope of aromas, flavors and textures takes over the senses. Extravagant in its beauty, the Bolorée will thrill readers lucky enough to find it. In tasting, the Bolorée offers a level of richness that recalls Pinot, but with the brightness and focus of Pinot Blanc. Non-dosé. Vinous 98 pts

*2014 Cédric Bouchard-Roses de Jeanne Rosé de Saignée Creux d'Enfer
Creux D’enfer, Champagne
Drinking window: 2018 – 2026
$174.99

The 2014 Blanc de Noirs Creux d’Enfer Rosé is another utterly magical wine in this range. Precise and sculpted in the glass, with fabulous energy, the Creux d'Enfer is sublime. Orange peel, mint, cranberry, rose petal are some of the notes that lift from this exquisitely perfumed Champagne. In this vintage, the whole clusters aren't as evident as they often are. Above all else, the Creux d'Enfer is one of those wines that ascends into the realm of the sublime. Non-dosé. Vinous 97 pts

2014 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Ursules
Les Ursules, Champagne
Drinking window: 2020 – 2026
$109.50

The 2014 Blanc de Noirs Ursules will leave readers searching for superlatives. It is every bit that good. Cut, precision and focus are the signatures. Creamy and resonant on the palate, the Ursules offers a dazzling expression of Pinot Noir. Next to the Presle, the Ursules carries a bit more weight and overall structure. in this tasting, it is a total knock-out. Non-dosé. Vinous 96 pts

*2014 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Presle
Celles Sur Ource, Champagne
Drinking window: 2020 – 2026
$139.99

The 2014 Blanc de Noirs Presle presents an especially focused expression of Pinot. White orchard fruit, mint, and crushed and white flowers open up first, followed by a rush of small red berries and hints of smoke, crushed flowers and earthiness. This mid-weight, chiseled Pinot needs at least a few years to soft, but it is very pretty. Non-dosé. Vinous 95 pts

2014 Cédric Bouchard-Roses de Jeanne Blanc de Blancs La Haute Lemblé
La Haute Lemblé, Champagne
Drinking window: 2020 – 2026
$119.99

Majestic and soaring in the glass, with remarkable purity, the 2014 Blanc de Blancs La Haute Lemblé captures all of the beauty that makes Cédric Bouchard's Champagnes so alluring. The 2014 is bright, pure and focused, with mid-weight, sculpted personality that reminds me of the 2004. This is such a tremendous expression of Chardonnay. Non-dosé. Vinous 97 pts

 *2015 Cédric Bouchard-Roses de Jeanne Blanc de Blancs La Bolorée
La Bolorée, Champagne
Drinking window: 2021 – 2030
$148.99

The 2015 Blanc de Blancs La Bolorée, 100% Pinot Blanc from 50+ year-old vines on limestone, is a wine of explosive power and resonance. In most years, the Bolorée needs a few years in bottle to come together. I imagine that will be the case here as well. Even so, the pedigree is evident. A wine of stunning beauty, the 2015 hits all the senses with layers of mineral-infused orchard fruit. Floral overtones develop later, adding layers of dimension. Wonderfully rich and deeply expressive, the 2015 is simply magnificent. The biggest challenge will be finding it, as there are just 1,000 bottles to go around. No dosage. Vinous 97+ pts

2015 Cédric Bouchard-Roses de Jeanne Blanc de Blancs La Haute Lemblé
La Haute Lemblé, Champagne
Drinking window: 2021 – 2030
$119.99

The 2015 Blanc de Blancs La Haute Lemblé is one of the very best editions I have ever tasted. Beautifully focused, the 2015 dazzles with its richness, power and tension. A mélange of crushed rocks, mint, white pepper, smoke and citrus infuses the 2015 with crystalline intensity. The purity of the Chardonnay fruit is just remarkable. All of the elements build to a heady crescendo of aromas, flavors and textures. Racy and explosive, the 2015 Haute Lemblé dazzles from the very first taste. A few years of cellaring will help the 2015 be at its very best, although it is utterly breathtaking even in the early going. No dosage. Vinous 98 pts

 *2015 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Presle
Celles Sur Ource, Champagne
Drinking window: 2020 – 2030
$139.99

The 2015 Blanc de Noirs Presle emerges from a tiny parcel planted with ten different Burgundy clones of Pinot Noir. Brisk, nuanced and finely sculpted to the core, the Presle is pure class. Orchard fruit, red plum, mint and wild flowers are all beautifully sketched. The breadth of Pinot comes through in the wine’s textural resonance and overall feel. Tropical overtones add an exotic flair to this wonderfully distinctive and inviting Champagne from Cédric Bouchard. I especially admire the wine’s brisk, energetic feel and super-precise expression of Pinot. No dosage. Vinous 95 pts

2015 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Ursules
Les Ursules, Champagne
Drinking window: 2020 – 2027
$109.50

The 2015 Blanc de Noirs Les Ursules is fascinating to taste next to the other Pinot Champagnes, all of which are brighter. Here, the weight and gravitas are very much front and center. Red cherry, kirsch, plum, mint and spice all blossom in the glass. The Ursules needs air to shine. A bit of time in the glass really brings out the creaminess and volume of the Pinot fruit. This is such an inviting and expressive Champagne. No dosage. Vinous 94 pts

2016 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Val Vilaine
Val Vilaine, Champagne
Drinking window: 2018 – 2026
$69.99

The 2016 Blanc de Noirs Val Vilaine is gorgeous in this vintage. Ample and creamy on the palate, with tremendous textural richness, the 2016 dazzles from start to finish. I can't remember a vintage of the Val Vilaine that was this complete and harmonious. Moreover, the Val Vilaine is a terrific introduction to Cédric Bouchard and his wines, especially for readers who can't find some of the more smaller-production cuvées. Non-dosé. Vinous 93 pts

2017 Cédric Bouchard-Roses de Jeanne Blanc de Noirs Val Vilaine
Val Vilaine, Champagne
Drinking window: 2019 – 2029
$69.99

Bouchard’s Blanc de Noirs Val Vilaine is especially strong in 2017 and also a fabulous introduction to this range of magnificent Champagnes. Beautifully resonant and inviting, the 2017 is so gorgeous. Pear, baked apple, dried flowers, mint and spice all build as the 2017 opens up in the glass. More than anything else, the 2017 impresses with its poise and raciness. The slightly reductive character found in some previous releases is not present in the 2017, and that really lets the purity of the fruit shine through. Bouchard does not push this site to the degree he does most of his other vineyards, so the Val Vilaine doesn’t quite offer the complexity of the top wines here, but words really can’t do justice to just how delicious the 2017 is. Don’t miss it. No dosage. Vinous 93 pts

Current Cheese Selection

We are continuing to stock cooler with some fresh new cheeses from our friends at St. James and more great imported stuff from our distributor! All are the perfect size for a picnic on the bayou with prices ranging from $5 to $12 each depending price per pound. Add some to your next pick up or delivery 😋

Meats: Creminelli Salami (Picante, Tartufo, Wild Boar); Trois Cochon Saucisson Sec; Fabrique Delice Duck Mousse Pate w/Port; Trois Cochon Pate Rustique; temporarily out - Palacios Chorizo;

Soft Cheeses: Cypress Grove Assorted Goat Discs (Purple Haze, Sgt. Pepper); Capriole Flora (goat); Brillat Savarin Triple Cream Brie, Langherino (cow & sheep); Petit Camembert

Semi Soft Cheese: Raclette di Savoie, Pont Leveque, Red Clay Hickory Smoked Cheddar Pimiento Cheese, Rogue Creamery Oregon Blue

Hard Cheeses: Cabot Aged Clothbound Cheddar; Hooks Cheddar; Manchego Organic Curado; Emmentaler; Prima Donna Gouda; Comte; Moliterno di Tartufo

Accoutrements: Sicilian Marinated Olives, Castelvetrano Olives, Divina Dolmas, Bella Maria Valencia Almonds; Divina Fig and Orange Spread; Hellenic Farms Fig Salami (meatless! figs, pistachio, cinnamon)

Crackers: 34 Degress Crisps (plain & onion); 2s Company Gluten Free; Egalite Toasts; Kii Naturals Goji Berry and Pistachio; Fire Hook Baked Organic Crackers (Multigrain Flax, Sea Salt, Garlic & Thyme)

What to drink with what you eat, Louisiana Style!

Blog Post by Michelle Gueydan

For me, pairing drink with food is as ubiquitous as waking up and going to sleep each day. Our daily dining experiences can be greatly enhanced when food and drink complement, not quarrel, with one another. The biggest reward can also be realized if a third flavor emerges from a complementary pairing. This is when you taste something that is more than the sum of each of its parts: in this case, the food and the wine. I will never forget the first time I experienced a pairing that took me to another level. Although I was not in New Orleans when it happened, I had Turtle Soup with a glass of Sherry and an incredible new taste emerged that made me forget that (at the time) I didn’t particularly like the taste of Sherry on its own.

I think we can all agree that we have Louisiana to thank for the culinary combination of sherry with (and IN) turtle soup. Nonetheless, this artfully tasteful combination is not the only association that sets our food culture apart from many others. We cook in the same way that we live: with soul and passion. For Louisianans, food is not just a means to an end, or a staple by which to survive. Food is a means by which we communicate and create, and then, share and influence. We continue to influence the world with our culinary traditions and even our more modern thought-provoking influences. To pay homage to our unique culinary revolutions and recognitions, we have chosen four types of Louisiana dishes/categories to pair with four intriguing wines aimed at bringing your pairing experience to that next level. Since our climatic conditions make it difficult to be a wine producing region, we don’t necessarily abide by the mantra: Drink the Foods of a Region with the Wines of that Region. However, for me this is not a handicap; it is an opportunity to show that our food+drink experiences can be as diverse and synergistic as the melting pot that defines us. And even more importantly, we are memorable! Our food and drink experiences can be just as memorable, especially as we aim to achieve the greatest reward: a new element that is greater than the sum of all of its parts!

This Wednesday, I am pairing up with Swirl for a virtual wine education & tasting session that will highlight 4 of our favorite dishes/themes and pair them with 4 carefully selected wines by Swirl. For your convenience, here are suggestions on how support some of our local restaurateurs with take-out/delivery options for each dish/theme. While we recognize that we are not gathering in the same space with the same dishes in front of us, the recommendations can still result in a pairing experience that will be thought-provoking, educational and rewarding experience. Please continue to this link for wine and food details, and to sign up: [my facebook link].

The WINES (available for pick-up/delivery from Swirl):

1.      2018 Domaine Bonnet-Huteau “Les Bonnets Blanc,” Muscadet de Sevre et Maine, France. $16.50
Note – Made from the Melon de Bourgogne grape, this light-bodied, dry white wine has lime, apple & pear notes with bracing acidity and a salty finish.  Muscadets are often classic pairs with oysters.

2.      2019 Anne Amie Vineyards Rosé of Pinot Noir, Willamette Valley, Oregon. $18.50
Note- The painted garden label and it’s contents nearly scream Spring! Think cherry candy spices, laced with with hints of citrus and apricot. Fruit forward, but dry and balanced.

3.     2018 Malabaila di Canale, Langhe Nebbiolo, Piedmont, Italy. $20.50
Note- A soft, supple and fruitier style of the Nebbiolo grape with bright cherry notes and hints of violent.  A versatile red wine for a variety of palates and flavor profiles.

4.      2018 Konpira Maru “Icarus” Cabernet/Merlot, Australia, $37.50
Note- Made from some of Aussie’s best undiscovered vineyards, this food-friendly wine is aching for experimentation in the kitchen!  100% natural fermentation and no additions. This is a unique splurge that is well worth the plunge!

The FOOD

1.      OYSTERS: Pairing - Domaine Bonnet-Huteau “Les Bonnets Blanc

a.      Felix’s Lakeview
Started take-out & delivery this past weekend. If raw is unavailable, try Oysters Bienville or Rockefeller. But, please call to confirm, as no “Covid” menu posted. 
b.      Station 6 Lakeview
This was going to be my go-to suggestion, but as of this weekend, not serving oysters…may be worth double checking by mid-week. If no, pls check em out once can dine on premise again.  Their oyster happy hour is the best around- on the half shell and served with glass of Champagne (real champagne)!
c.       Drago’s Metairie/Mandeville

2.      CRAWFISH: Pairing - 2019 Anne Amie Vineyards Rosé of Pinot Noir

a.      Captain Sid’s Bucktown
Take-out only.
b.      Clesi’s Mid-City
Take-out or delivery.
c.       Boil Seafood House, uptown
A unique Viet Cajun style.  Take-out or delivery (call for delivery zones)

3.      JAMBALAYA: Pairing - 2018 Malabaila di Canale Nebbiolo

a.      Clesi’s Mid-CityTake-out or delivery.
Take-out or delivery, but call to confirm daily menu options
b.      SEAFOOD COUVILLION @Toups Meatery, Mid-City:
We love the support that Toup’s is giving the hospitality industry with their daily free meal program.  While they don’t have jambalaya, Grandmother Toups’ Seafood Couvillion may be an excellent sub for this pairing.
c.       VEGAN JAMABALAYA @Sweet Soulfood on Broad:
Full disclosure: I haven’t tried them yet, but I am intrigued!  *If you are vegan, you could possibly try their gumbo or mushrooms & gravy for wine #4.

4.      BRISKET, RIBS, BEEF/PORK STEW, “DEBRIS”:  AKA a hearty dish w/ rich sauce.  If you have leftover red beans and rice (with or without smoked sausage) that could work too! Pairing - 2018 Konpira Maru “Icarus”

a.      Marji’s Grill on Broad
Menu changes DAILY, but recent highlights fit perfectly: beef cheeks, pork shoulder steak, smoked meat preparations, etc.
b.      Brown Butter, Mid-City:
This week’s menu not up yet, but options often include pork belly, short ribs, smoked meat.
c.       Toups Meatery, Mid-City:
Call to check daily options.  Good options: braised beef ribs or brisket sammy

Our Weekly 3 Pack, Drink Orange!

Tapping in to your sense of adventure, we are putting together a weekly 3 pack of cool wines. Our first offering is this diverse, interesting and affordable selection of orange wines. One of the difficult things in experimenting with Orange wines is that they can get a little pricey so we've put together a 3 pack that will give you a broad range styles for $50 and change. If you are interested, call us at 504 304 0635 and add it to your pick up or delivery order!

Gonc Grape Abduction, Slovenia – made by the Pete Gonc in Slovenia, a 4th generation winemaker producing natural wine from native varieties. This lightly amber colored wine is a great blend of Pinot Blanc, Pinot Grigio and Riesling – it spends a quick 5 months in bottle before release, making it a fresh, drink now kind of wine in a litre bottle at a very affordable price for this category.

Tevza Winery Kartli Goruli Mtsvane Qvevri Crazy Amber - Goga Tevzadze runs his traditional micro-winery at his home in Mtskheta, Georgia. Tevza produces natural, unique wines from the distinctive grape varieties of the Kartli region. The Goruli Mtsvane grapes are handpicked and directly crushed into qvevri, the traditional earthenware amphore that Georgia is so known for. The wines ages for 3 months underground and explode with life in your wine glass. Full tilt amber wine, rich and tannic.

Rogue Vine Grand Itata Jamón Jamón – natural wine project in Itata Chile by Leonardo Erazo Lynch. He works the old bush vines organically with horses to produce fresh wines with character, personality and a sense of place This is 100% Moscatel, the lightest of the 3 with a pale tangerine color laced with orange blossoms and citrus peel. It’s bone dry on the palate finishing spice and fine tannins – interesting, refreshing and easy to drink. Rogue Vines is up to some seriously delicious things down in Chile's Itata Valley.

A Splash of Orange

As the category of natural, minimal intervention wine continues to grow, winemakers are increasingly turning to an age-old winemaking practice in their white wine production. Before we had all of this technology at our fingertips, winemaking in the ancient world was a simple practice - organically grown grapes, stems, and seeds were put into a terracotta vessel and allowed to naturally ferment with their own wild yeasts. The method, with evidence dating back 8,000 years ago in Georgia, was basic; no barrels, no steel tanks, no temperature controlled vats or gentle bladder presses, just grapes and clay vessels. And of course, the same process was used for both red and white wines resulting in whites that weren't actually white but had color from the skin contact usually with an orangish hue.

Documentation from the 1800's shows that northern Italy and neighboring Slovenia have historically used a similar method to produce their white wines to increase their flavor and durability. The name "Ramato" or copper Italian, refers to the color of skin-fermented Pinot Grigio which was the only production method used until the 1950's. But the modernization of winemaking brought stainless steel tanks and cultured yeast which eventually lead to the fresh, watery clear Pinot Grigio that we know today.

The present-day production of orange wine or skin-fermented whites was revived a few decades ago by Friuli producers, Stanislao Radikon and Josko Gravner who felt the white wines of the region had the potential to be much more expressive than the confines of conventional winemaking allowed. They both turned to the old methods for inspiration - no chemicals or fertilizers in the vineyards, maceration on the skins, natural yeasts and no added sulfur. With Radikon, all phases of the vinifications are in Slavonian oak barrels as his grandfather did in the 1930's while Gravner turned to the clay amphora still used by Georgian winemakers. The result was a dramatically different wine and initially, their conversion to these old methods was very unpopular taking years for consumers and critics to embrace the style.

Since then, orange wines have gone from obscure to edging on mainstream, with winemakers from France to New York experimenting with the style. As you can probably guess, this method of winemaking can be a bit tricky and the results can vary greatly. The color can be golden, bright amber, peach, or rust, even brownish; the tastes range from fresh-cut apricots, spice, and herbs to tangy, smoky, nutty, and savory, with more intense aromas and the texture and structure of reds without the heaviness.

If you are intrigued by the concept but don’t know what to buy or already a fan and looking for something new, call us at 504 304 0635 and we are happy to recommend something that you can add to your next walk in, pick up or delivery order!

Pure Finesse & Elegance in a Bottle, Francois Le Saint Sancerre Silex 2018

I have to admit, I don’t drink a lot of Sauvignon Blanc. If I do, they usually come from the Loire Valley, Northern Italy or Slovenia…and even then, those wines are not what I reach for on a regular basis. So when one captures me as this one did, I feel compelled to buy it, write about it and most certainly drink it.

This wine is made by the Fouassier family, one of the oldest wine growing families and largest land holders in Sancerre. The 10th generation of the family is currently as the helm, with cousins Benoit and Paul continuing the work of their fathers in converting to organic and biodynamic practices. François Le Saint is a second label used by the Fouassier family for wines specifically made from their certified organic, biodynamically-farmed vineyards which feature the diverse soils of Sancerre. After more than 100 years farming these plots, the family knows how to grow and vinify their grapes in order to express the unique mineral composition of each plot. Extremely complex soils vary from vineyard to vineyard, some with a high concentration of limestone and deep layers of calcareous clay or Kimmeridgian marl, and some flinty with stones and layers of compacted chalk that contribute to the famous minerality found in the white wines from the region.

Made with native yeasts, extended lees contact, aged in tank for one year, and bottled with minimal sulfur - this lengthy process produces wines that showcase the unique qualities of Sancerre and the dedication of the Fouassier family. Organic viticulture over limestone soils, no use of oak and limited yields results in a pure, mineral expression of Sauvignon Blanc.

The Francois Le Saint Sancerre Silex 2018 made from 25 year old vines grown in the famed Silex (flint) soils of the region. The aromatics are compelling – more fruit on the nose than most but delicate and pure with pear, green apple, citrus zest enveloped by the telltale wet stone. Great texture and structure in the mouth, it finishes with taut, bright acidity and classic Sancerre minerality. This quality for under $30 is a steal…limited quantity available.

Shop Local! Support your Faubourg St. John Businesses

Shopping local is crucial to the survival of our small business right now.  And while we want all of our New Orleans based restaurants, bars, services and retailers to survive this unprecedented situation, we are giving a special shout out to all of our amazing business within the FSJ boundaries who are holding on and trying to fight the good fight.  Please understand the circumstances are changing constantly so it might be a good idea to call and verify the below information.

1000 Figs - (504) 301-0848, pick up and delivery, Wednesday-Saturday pre-order online, check out their website for more details

Blue Oak - (504) 822-2583, pick up, Tuesday-Sunday, 11AM - 9PM, check out their menu

Cafe Degas - (504) 945-5635, pick up and delivery, Wednesday-Sunday, 1-7PM, check out their menu

Canseco’s Market - (504) 322-2594, delivery option, store hours 7AM-10PM every day

Liuzza’s by the Track - (504) 218-7888, pick up and delivery, Monday - Saturday 11AM-7:30PM

Lola’s - (504) 488-6946, pick up and delivery, daily 4PM-9PM (you can get their Sangria to go!)

Nonna Mia - (504) 948-1717, pick up and delivery, 11AM-9PM, putting together family meals, check out their menu

Santa Fe - (504) 948-0077, pick up and delivery, Tuesday-Sunday, 11AM-9PM (get a free homemade dessert with every order of $25+)

Swirl - (504) 304-0635, pick up and delivery, Monday-Saturday, 11AM-7PM ($5 delivery fee goes directly to employees)

Terranova’s Supermarket - (504) 482-4131 , store hours 8AM-6:30PM

Toup’s Meatery - (504) 252-4999, pick up and delivery, everyday, 11AM-9PM, check on their menu on their facebook page (family meal for the needy and service industry everyday at 3PM til they run out!)

The Building Blocks, Champagne Education Series with Michael Knisley

One of the defining characteristics of champagne is the blend - a blend of white and red grapes, a blend of multiple different vintages.  Certainly that is a crucial component of what makes champagne such a special wine.  It is also part of the art of production - taking the many different components and blending them together to give a balanced and beautiful final product.  As we have explored, it is not only about the grapes, but also how the vigneron chooses to grow, vinify, and age them before they get blended together into the bottle of champagne.  

In fact, as I type this, I'm sharing a bottle of Egly-Ouriet "Vignes de Vrigny", a 100% Pinot Meunier from a single village.  As my friend and I discussed it, it showed beautifully and clearly the effects of grape, place, and winemaker.  And it is undeniable that this wine could not have been made exactly this way otherwise.  Sounds like another term we use a lot, doesn't it?  Yep, terroir.  But, the more we explore each grape, and each village, and each house, it allows us to identify and appreciate each of those different factors and how they play together in the final product.  

To this end, we are going to re-visit a format we did before, basing a series of 3 tastings around different grapes.  But, beyond that, I will work to find an array of wines each night that will allow us to explore and understand these different components, or building blocks, that go into the more common blends.  Rather than just Chardonnay from different villages, we will put together comparisons between steel vs oak, young vs aged, vintage vs multivintage.  And then we'll do the same with Pinot Noir.  The final class will be as much Pinot Meunier as I can find (it's sadly still the least common to find bottled alone) and then some wines that showcase the "other" 4 grapes that are allowed in the appellation.  When we're done, you'll hopefully have a deeper appreciation for the role that each grape plays in a classic blend, as well as the other factors such as place, elevage, and age that make their own imprint on the character of the grapes.

You can sign up for the first class here, CES The Building Blocks on March 15.

Michael Knisley

Michael Knisley's Turkey Day Champagne Picks

What's better than Thanksgiving?  Thanksgiving with Champagne!
Champagne is one of the most versatile wines around when it comes to food pairings, which is great when you have such an array of flavors and textures on your holiday table.  You can find one that will work from start to finish (even as early as the Turkey Trot if you like to really get the party started early).  Or, choose a few and pair them with different parts of the meal.

 Looking for something bright to wake up the taste buds and stimulate the appetite?  Brut nature champagne, with no extra dosage (the sugar/wine mix that gives each champagne its final balance and dryness level), is bone dry but still full of great flavor.  They are excellent on their own or with some fresh seafood, simply prepared.  Starting the meal with some oysters, shrimp, or crab?  This is your wine.  The Louis Roederer "Starck 2009" Brut Nature is bottled sunshine.  This wine is 1/3 chardonnay, and 2/3 Pinot Noir and Pinot Meunier, from a very warm, ripe vintage.  All the grapes are from Cumières, one of the best sites in the Vallee de la Marne.  The floral aromas lead into a palate that is bursting with lemon and peach flavors, with a nutty, mineral, brisk finish.  It's so delicious on its own and will also pair with lighter dishes to start the meal.

Another great choice to either start out your celebration on its own or to balance out the richer dishes is an all-chardonnay Blanc de Blancs.  The Guiborat "Prisme 11" Blanc de Blancs Extra Brut is all from 3 Grand Cru villages in the Cote des Blancs, known for the intensely chalky minerality this subregion imparts to the champagnes.  The zest and zip is preserved by fermentation in stainless steel, followed by 4 years on lees (longer than required for even a vintage champagne) to add additional complexity.  You'll find tons of citrus and pear here, tied together with a substantial acidity that helps refresh the palate during what can become a heavy meal.  

For an all-around delicious wine that will work well with the turkey and whatever side dishes you plan to have with it, I'm recommending the Waris-Larmandier "Racines de Trois" Brut.  This family estate is new to the New Orleans market just in time for the holidays.  They are producing excellent biodynamic champagnes.  This one is a blend of the 3 classic champagne grapes - chardonnay, pinot noir, and pinot meunier - vinified in a mix of stainless steel and large oak foudres.  Its generous dosage, at the upper limits rounds things out nicely and gives a well-balanced wine that will go with just about anything on the table.

If you want to get a champagne with a ton of complexity and character to specifically pair with the turkey, ham, duck, or even your turducken, the Bérêche et Fils "Campania Remensis" Extra Brut Rosé is it.  Driven by old-vine Pinot Noir, vinified in oak, and aged 3 years on the lees under cork in the family cellars of the Bérêche brothers, it has body, texture, and depth of flavor that will complement the roasted meats and vegetables that make up the centerpiece of the Thanksgiving table.  I can personally vouch that this is drinking beautifully right now!

And of course, all of the above wines are available at Swirl :-) Happy Thanksgiving!

Montalcino, Rick Steves and How This Whole Wine Thing Began...

Fog in the Tuscan Hills - First Italy Trip October 2004

I can remember the moment pretty clearly.  Before there was Swirl, before hurricane Katrina and the failure of our levee system upended our lives, I was having a lazy weekend in the summer of 2003, flipping through channels and found a Rick Steves travel segment about Montalcino and its famous wine, Brunello.   You know how travel shows have that way of pulling you in and making you want to go there?  Well, that was the day that the travel bug bit deep, infecting me with an all consuming wanderlust and it has never let go...

We were wine enthusiasts at the time, focusing more on the easily understandable California wines, dabbling a bit in Bordeaux and the Rhone, but besides a Chianti now and then, Italy just seemed too vast and complicated.   In watching that show on Montalcino, I became totally enthralled by the history of the place, the beautiful countryside and winemaking traditions,  deciding right then and there that I wanted to visit that town and drink their wines.  Of course, I didn’t know then that it was a life changing moment and the beginning of my ongoing obsession with Italy, wine and travel. 

Because of that show, I began planning our first of many trips to Italy in 2004.  It was also one of those decade birthday years so what better time to reach out to friends who might want to join us on this adventure.  Limiting that first trip to Tuscany, I wanted to experience all that the region had to offer from the Renaissance jewel of Florence to the medieval stronghold of Sienna,  the enchanting villages of Montepulciano, Greve, Montalcino, San Gimignano and even to its coast and the beachside town of  Viareggio – I wanted to see it all. I obsessed over the details, diving headfirst into learning the regional wines and culinary traditions, planning and plotting routes on paper maps, researching villa after villa and most importantly, what wineries to visit.

The rooftops of Florence - First Italy Trip, October 2004

Just before we left I met this crazy Italian guy who just happened to work for Castello Banfi, the winery featured in the Rick Steves travel show.  It was too late for him to arrange anything special for our visit but it was the start of a relationship with my now good friend and Italian "brother", Antonio Molesini.  Little did we know our lives would take many different twists and turns over the next few years and we would be arranging trips together some 7 years later.

So off we went, 10 ladies on holiday (as we were called by a Brit we met in the tiny village of Ambra).  Making our way through the region in our rental cars, frequently getting lost and taking wrong turns down one way streets, drinking an embarrassing amount of wine (even for New Orleans standards!) indulging in all of the local culinary specialties, visiting the cultural and historical sites - it was an exhilarating, festive and gluttonous romp across Tuscany.

The day we went to Montalcino was magical for me.  I scheduled a visit to Castello Banfi, explored the fortress on the edge of town while taking in the views of the valley below, ate the best ravioli of my life, spent time with the friendly locals in the piazza during the passagiata, savoring each moment and experience - I somehow knew then that I would be back many times.  I didn’t know how or why that would happen, but Italy had gotten under my skin and seeped into my soul.  

Castello Banfi, Montalcino - First Italy Trip, 2004

Here we are 13 years later, and it's still difficult for me to explain my connection with Italy and its people because I don't really understand it myself. All I can say is that there's a sense of comfort that comes over me as soon as I step foot on Italian soil. Their passionate nature helps me focus on what is important, their slower way of living life on what is real. As my wise friend and other Italian brother Vincenzo Fusco once said, "life, there is only one”.

Kerry, Me & Antonio, June 2014 Tuscany Trip

It’s now 20 years since that first trip and 17 years with the man who helped fuel my obsession with Italy year after year.  Antonio Molesini and I have visited the famous hill town 3 times together since then and I hope there will be many more.

8 Reasons to Bring Your Jazz Fest Guests to Swirl!

Jazz Fest Central Round 2!
The energy in the neighborhood last week was incredible as we kicked off Jazz Fest 2017 with mostly good weather, amazing music and lots of backyard parties that continued well after the gates had closed.  While we got a little cleansing rain yesterday, it looks like there's beautiful weather on the way. And with that extra day at the Fest on Thursday this week we want to be sure to give you and your out of town guests lots of reasons to stop in to shop for party beverages, check out all of the local art or just have a drink at the bar with friends and neighbors. 

1. Check out one of New Orleans Own Famed Food Trucks -  Arepas, tacos, and the intiguingly named "burri-tacos" are stuffed full of meat, beans, cheese, and general deliciousness can be had from La Cocinita's bright red food truck that parks in front of Swirl every Monday.  Bring your dinner inside Swirl to eat and get your first glass of wine at half price! No reservations required.

2. Wine by Local Producers - People are always looking for "local" wines and we feel these great labels produced by some of our favorite New Orleanians should fit the bill and deliver a whole lot of quality.  We've got James Moises' Oregon Pinot Noir in stock from Oregon a few wines from our friends at Vending Machine Wines in California. Open a bottle in house, take a few home, or we can ship!

3. Refreshing Beverages to Kick off Your Day at the Fest - Join us on Thursday, Friday, Saturday AND Sunday this week from 10:00-1:00 ish for our $4 mimosas, $6 aperol spritz or Erin's special bloody mary! - a Jazz Fest Swirl tradition!
 
4. Great Local Art on the Walls - Check out the really cool New Orleans themed work with local art from Shaun Aleman, Lizano’s Glass Haus and Julia Stefanski! Their original works start at just $20!!

5.  Quality Selection of Wine and Beer - The perfect gift to thank you for hospitality?  Bring them over to pick up a few bottles for the house or sit outside and watch the festers go by while enjoying a glass of wine and a cheese plate.  How about a nice cold rosé to share on the bayou in the evening? The perfect end to a wonderful day at the fest! 

6.  Artisan Cheese, Local Chocolates - A nice selection of imported cheeses, olives, cured meats and local chocolates from Bittersweet confections await!  Cheeses are cut into perfect cheese plate sized chunks and lots of great accouterments available to round out your presentation.

7. Try a Wine Flite at the Bar - What better way to kick off the second weekend of Jazz Fest 2017 than a flight of french rosé? And better yet, what if we poured that beautiful flight out of magnums? Nothing says party quite like a giant refreshing bottle of pink wine! The tasting is from 6-8pm but knowing that some of you can't wait 'til then, we'll be pouring the flight all day! If you do want to come between 6-8pm you may want to make a reservation to secure your spot as we are limiting the flight to 25 people. 

8.  More than 25 Wines by the Glass - Have a drink at the bar or sit outside with a cheese plate and watch the festers go by! And our selection of quality rose' is infamous!  The perfect New Orleans 

Falling Head over Heels for Jean Marc Burgaud Beaujolais...

For those of you who still think Beaujolais is only that fruity, young, usually not very good wine that is released in November each year, these wines will forever change your mind...for those of you who know and appreciate what good Cru Beaujolais is, you can't help but be impressed. Cru Beaujolais is made in the the top 10 villages, each village putting their stamp of terroir on their wines; from the structured Moulin a Vent, dense Morgons, to the elegant Fleuries - these wines can give more quality for the money than Burgundy.

So what makes these 2 wines so special? They are made by Jean Marc Burgaud, a conscientious, talented winemaker who makes extraordinary wine from his 19 hectares of land with the majority being in Morgon's famed Cotes du Py (13ha).  Jean Marc and his wife Christine, both from winemaking families,  have been purchasing very select, prime parcels since starting their winery in 1989 and have grown to 19 hectares with the other 6 in Regnie and Beaujolais Village.

Old vines in the Cote de Py

The youngest of the vines are 50+ years old and the vineyards have not seen chemicals or non-organic inputs for 10+ years and all work is done by hand and horse.  Jean Marc does high density planting at 10,000 vines per hectare which he feels is extremely important in producing quality gamay.

In the cellar, vinification is by traditional semi-carbonic maceration with varied length – seven days for the Beaujolais Villages and up to 15 days for some of his Morgon parcels in the Côte du Py.  For the majority of his wines he uses cement vats to preserve the Gamay's fruit and florality, but uses 1/4 old barrique for the Côte du Py.

These wines are hard to beat for quality, craftsmanship, age-worthiness and affordability - 4 descriptors you don't always see together in the wine world these days.  When we tasted them in Paris with Thomas Calder last fall they were a "must have" for James, me and Michael and I am thrilled to have them in the store and in my home...

Jean Marc Burgaud

We have 2 of his reds in stock and his Beaujolais Blanc will be on the shelves next week.  All are under $25 and are truly a joy to drink.
-2015 Morgon Les Charmes: "Les Charmes" is an 85-year old vineyard west of Côte du Py in the Cru village of Morgon. Structure and complexity give this wine the ability to age nicely over the next decade. Les Charmes is fresh and alive and right away you notice the ripe, savory flavors that make you want to take another sip. 

Vinous Media, 93 points: 2015 Burgaud Les Charmes - Bright violet. Highly expressive, pure aromas of fresh dark berries, candied flowers and minerals. Sweet, seamless and expansive on the palate, offering concentrated blackberry, cherry and spicecake flavors that show surprising vivacity for their depth. Effortlessly plays power off finesse and finishes very long and sappy, revealing a lingering violet flourish and noteworthy clarity.

- 2015 Morgon Côte du Py: The  Côte du Py is known for producing the deepest, richest and most complex wines of all the 10 Crus in Beaujolais. These are 100 year old Gamay vines on the Côte du Py hill rising above the village of Morgon. Comprised of schist soils this acclaimed slope is known for producing Beaujolais Cru every bit as complex as top Burgundy. This wine is rich, but with that depth comes amazing balance and finesse. The texture is silky and soft showing plushy flavors of black cherry, plum and spice.

Vinous Media, 93 points: 2015 Burgaud Morgon Côte du Py  -Deep ruby. Heady, mineral-tinged blue fruit, spicecake and floral pastille aromas, along with hints of cola and licorice. Sappy, penetrating and sharply focused black raspberry and boysenberry flavors smoothly blend power and delicacy and pick up an allspice nuance as the wine opens up. Closes impressively long and sweet, displaying subtle tannins and echoes of exotic spices and smoky minerals. 

What is Grower Champagnes and Why Should I Try It?

In general, many of you who drink Champagne are probably most familiar with the big house negociant names like Veuve Cliquot, Moet Chandon, Taittinger and Perrier Jouet, to name a few.  Those houses produce perfectly delicious wines with fruit that they mainly purchase from small growers throughout the region.  Historically, these Champagne houses have a defined style and flavor profile that they want to maintain year after, bottle after bottle, so that each time you pick up a Veuve Cliquot it tastes the same. Every time - no matter what happened in the vineyard the year it was bottled.  And there is comfort in that knowledge that wines like Taittinger La Francais will taste as you know it, no matter when, where and how you purchase it.  

Think of grower Champagnes as you do from wine anywhere else in the world - they tend to express the place and the base vintage from where they came.  For instance, you expect a 2013 bottle of Napa Valley Howell Mountain Cabernet to carry the signature of the soils and quality of the vintage; just as you know that purchasing a 2013 Willamette Valley Pinot Noir may wear the signature of the unpredictable rains at harvest.  Grower Champagnes are made by those farmers who sell much of their grapes to the big houses. They keep a portion for themselves to make wine under their own label.  To qualify as a grower or recoltant (vs. a negotiant) they must use a minimum of 95% of fruit from their own vineyards.  Because their sparkling wines are crafted with grapes from specific parcels of land and blended in small lots, they tend to taste very distinct and different every year.

It is a personal choice but sometimes just a habitual one.  If a bottle of Mumm Grand Cru Cramant is sitting beside a bottle of Voirin-Jumel Grand Cru Cramant, chances are you'll go for the more familiar name - and miss out on a delicious grower Champagne.  The trend in the wine world today is moving toward growers and less big house bottlings with the notion that small is better, big is bad.  But as Michael Knisley always says, grower doesn't always mean good!  Eric Asimov did a great New York Times article addressing this issue last month and is an insightful look and this trend and consequences, Big Can be Beautiful.  

At Swirl, we recognize the value of both and carry a mix of big house negociants and small growers.  My personal preference tends toward grower Champagnes, but I thoroughly enjoy a well made, quality wine from any producer.

Winemaker Patrick Reuter's Active Imagination

Patrick Reuter's "Imagination Series" label

Each time I travel to Oregon there is always a long list of wineries to visit.  So much beautiful wine in such a compact area! But there is one guy (besides James Moises!) that I taste with every time I'm there - Patrick Reuter at Dominio IV. With so much talent in the Willamette Valley, what is it about Patrick and his wines that draw me in?  When you spend time with him in the winery, weaving your way through plastic bins full of fermenting grape juice, listening to him talk about his approach to making wine, you can't help but sense the philosophical entanglement of his work and life as he seems to do both with the same intensity creativity, and passion. His wines embody his spirit - bold, adventurous, uncompromising, unforgettable and sometimes a little crazy... 

Tank tasting Patrick's "Inverse", Viognier with a touch of Syrah

Located in an old granary on the edge of McMinnville, Dominio IV was started in by Patrick and his wife Leigh Bartholomew, who was also the vineyard manager at Archery Summit for 13 years.  They bought land in Mosier Oregon (Columbia Gorge) with Leigh's parents in 2002, planting Viognier, Syrah and Tempranillo in their now certified biodynamic Three Sleeps Vineyard.  But knowing all of the Oregon wine jobs were in the Willamette Valley, they've based their operations in McMinnville where they source biodynamic and organic fruit from Moe and Flora Momtazi in McMinnville, the Stermer Vineyards, owned by the Lemelson family in Dundee and Bella Vida in Dundee.   

Dominio IV is housed in an old granary on the edge of McMinnville

If you've ever picked up any bottle of wine made by Patrick, you figure out pretty quickly that this is no ordinary guy. The front of his beautifully stylized labels are accompanied by fantastical names like "Loves Lies Bleeding", "A Penny for a Lily" or "Rain on Leaves", and turning to the back label, you find Patrick's poetry. His "Sketches of Spain" Tempranillo grown in his biodynamic vineyard reads, “The summer winds blow like Miles’ across the vineyard’s face. In the beat of the long days, you can find the sun buried within the vineyard’s skin. It grows fresh and green. Rolling in the breeze, it grows Tempranillo. Beneath the soil the roots drum up jazz notes staccato and velvet while whispering memories of Spain.”  This is a guy who is obviously into what he does and how he does it.

Tank tasting with Patrick during our "Artisan Oregon" 2013 trip

His "Imagination Series" of wines and labels developed from Patrick's unique method of taking tasting notes. A system of wine observation and notation that he calls "shape tasting" is an artistic expression of what is happening on a sensory level as he tastes the wine.  Using watercolors and pencils, Reuter had a fully fledged system for sketching and painting his impressions of wines. Arrows signify acidity, while dots and rocky shapes represent tannins. Colorful circles are juicy fruit notes; half-moons are fruit that drops off at the finish; puddles are overripe fruit. Individual works of art, these labels truly express Patrick's interpretation of the wine's aromatics, flavors and textures.

We are excited to have Patrick join us on Wednesday, November 16 at 6pm for a tasting of his Imagination Series wines.  Seating is limited and reservations are highly recommended! The lineup will include the following and maybe a lagniappe Pinot!  Register here: Imagination Series

Dominio IV, Columbia Gorge Spellbound Imagination 7 Three Sleeps Vineyard 2013
Dominio IV, Chardonnay Imagination Series 9  2014
Dominio IV, Imagination Series 11 Inverse 2015
Dominio IV, Columbia Gorge Imagination No. 1 2012

Something to Crow About

Of course I first heard the story of the black rooster, the internationally known symbol of Chianti, from Antonio Molesini.  A native of Tuscany, Antonio's version is one I will never forget and those of you who know him understand the comical nature of his story telling.  The Black Rooster symbol is a huge source of pride for locals and it's origin is the stuff legends are made from.

It came down to a horse race.  In the Middle Ages, the constant feuding between Siena and Florence made the area between them (now Chianti Classico) a continual battle zone.  Finally coming to an agreement that the fighting over the land must end they decided to hold a horse race with a rider coming from each Florence and Siena and the spot where the two met would define the borders of each of the republics.

Well being the Middle Ages, there was no way of communicating over that 35 mile distance when the race would begin.   So they decided that the riders would set out at dawn and the signal for the race to begin would be the crowing of a rooster announcing the new day. The Senesi chose a white rooster while the Florentines a black one.  Of course, it wouldn't be a legend without a little trickery and those crafty Florentines decided to keep their bird hungry in a small covered cage. On the long-awaited day of the race, the famished rooster began to crow loudly as soon as it was removed from its pen, although it was still some time before dawn. The galloping rider from Florence got a big head start, covering  a lot of ground while the rider from Siena was still awaiting his rooster to crow at first light.  Needless to say, the Florentine rider met the horseman from Siena just 7 miles outside of the city near the castle of Fonterutoli and as a result, the majority of the territory came into the hands of the Republic of Florence.

After that legendary horse race, that starving Black Rooster became the symbol of the League of Chianti within the Republic of Florence and it has been immortalized on every bottle of Chianti Classico since!

Monday Morning Wine Briefing: August 14, 2016

I asked the staff this morning for a quick answer on their favorite rosé in store right now. Answers are listed in the order they were received :)  Buy any 3 and get a 10% discount!

Casey:  Kir-Yianni Akakies Sparkling Rosé 2013 - "The 2013 Rose Akakies is 100% Xinomavro and dry. This has tons of great fruit this year, but in its youth it is the power and acidity that come to the foreground. xinomavro can be a great base for a pink, a grape that can add acidity and complexity. Kir-Yianni typically does it quite well. This is firing on all burners, right down to the crisp finish with tension, grip and some complexity of flavor. In its youth, it's a beauty and a very nice bargain, too. It may not be everyone's "typical" pink, though, if you're thinking "sweet and soft." It's time to give this fine pink some props. It has certainly shown its stuff." RP 90 points

Kimi: Domaines Bunan, Bandol Rosé 2015 - The Bunan family have quietly become the single largest proprietors in the increasingly well-regarded appellation of Bandol. The wines – across the board – show a respect for tradition but also an openness to change. Their vineyards are now certified organic and they have begun the process of bio-dynamic conversion.  Clean, luscious, with classic Côtes e Provence aromas of soft summer fruits and violets. The palate is elegantly fresh and tangy, with touches of mineral and citrus.

Erin: Bodegas Larchago Rioja Rosé 2015 - We had so much fun with owner/winemaker Javier Chavarri and his wife Maria when we did a tasting with them earlier in the year.  At that time his rosé was not yet released, but he was very excited about the 2015 vintage.  All you have to do is taste it to know why! Great aromatics of strawberry and raspberry, rich on the palate but with a clean, minerally finish.  

Clare:  Château Puech Haut, Coteaux du Languedoc Prestige Rosé 2015 - "The entry-level Rosé is the 2015 Languedoc Cuvee Prestige Rose, and it continues to be a sensational value. Made from 60% Grenache and 40% Cinsault, it’s light pink color is followed by perfumed notes of strawberries, orange blossom and spring flowers. Juicy, clean and refreshing, yet with texture, buy a case of this." RP 90-92 points

Kerry: Domaine François Millet Sancerre Pinot Noir Rosé 2015 - From a small family estate in the Loire.  100% Pinot Noir - Pure and clean (as a Sancerre should be!) with red berries and citrus. Precise and elegant; fresh and thirst-quenching. Delightful on a hot summer day!

Beth: Domaine de Fondrèche Ventoux Rosé 2015 - A store favorite for 3 years running!  "Very pale orange-pink. Powerful, mineral-tinged aromas of blood orange and red currant are complemented by a suave floral element. Concentrated red berry and orange zest flavors are sharpened by a white pepper note that adds back-end spiciness. Quite lithe for its depth of flavor; finishes stony, floral and long, carrying a subtle echo of bitter cherry." VM 90 points