Confident Entertaining with the Purcell Sisters

I'm so jealous of this duo - what I wouldn't give to throw fabulous parties with my sisters and then publish our secrets in a fabulous book. That's just what Lauren and Anne Purcell have done in their book "Cocktail Parties, Straight Up! East Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style." You can get the Sisters' Secrets to Confident Entertaining here, just in time for all the summer parties you promised to throw.

My favorite party theme from their book is the "Map-Happy Evening for Anyone Who's Been Everywhere." Here's how it works: Every traveller has a travel tale/disaster/triumphant just-happened-to-stumble-upon-it discovery to share and this party brings out the stories as a way to inspire brilliant, laughter-filled conversation among the best of friends or guests who just met. All you need for this party are an oversized world map and plenty of pushpins to tempt guests to "mark their spots." Instead of lamely asking each other "So, where are you from?" they'll be exclaiming, "Wow, you've been there?!"

It's an easy entertaining theme but works so well with wine. Invite guests to bring a bottle from a country they've visited to go with the theme. And there you go - party planned, easy-peasy.

Here's a favorite recipe from the Purcell Sisters that works well with a crisp Sauvignon Blanc:

Cucumber Goat Cheese Spread -This spread is a hit even with guests who think they don’t like goat cheese. Tarragon’s subtle hint of licorice gives the spread an interesting flavor that people invariably ask about.

Ingredients

1 hothouse (seedless) cucumber, peeled, seeded, and finely chopped (about 1 1/2 cups)

8 ounces soft mild goat cheese

1 1/2 teaspoons grated fresh lemon zest

1 1/2 teaspoons fresh lemon juice

2 1/2 teaspoons finely chopped fresh tarragon leaves

2 tablespoons finely chopped red onion

1/2 teaspoon freshly ground black pepper

salt

Directions

In a food processor, purée 1 cup of the cucumber with the goat cheese, lemon zest, and lemon juice until almost smooth.

In a bowl, stir together the goat-cheese mixture, remaining cucumber, tarragon, 1 tablespoon of onion, and the pepper. Add salt to taste.

Garnish with the remaining tablespoon of onion and serve with slices of soft, crusty bread.

Makes about 1 1/4 cups of spread.

Make-Ahead Factor:The spread may be made 2 days ahead and kept covered and refrigerated. Let it soften and stir before serving.

SwirlSavvy's New Wine Column on Culinate

It's official! I have my first regular wine column. I'll be writing "Swirl," a fun Q&A wine column for a food and cooking-oriented community/social network site called Culinate. It's one of domestic goddess Rachael Ray's favorite sites and I hope it becomes one of yours too.

The first column "Making a good bottle choice" is included below. Send over questions you'd like addressed in the column. And again, thanks for your support.

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I got hooked on wine while living in San Francisco. After moving there, I quickly began spending as much time as possible (without raising eyebrows) in Napa and Sonoma counties. Shortly after discovering this new world, I fell in love with how passionate everyone in the industry is about wine — from winemakers to vineyard caretakers to the people who poured the wine in tasting rooms.

Wine wasn’t something they learned about and drank to impress their friends or colleagues. Instead, they believed, as I do now, that wine is something of the earth, which makes us slow down, at least for a bit, to take time truly to commune with others.

And most importantly, wine is simply a soulful and delicious thing to drink.

With this in mind, I’d like Swirl to take the intimidation out of wine and add more fun and adventure to the subject. As a food-loving friend of Culinate, I’m eager to answer your wine-related questions, whether related to entertaining, food pairing, what to try, how to order — whatever’s on your mind. To get this Q&A format going, please send your questions to me at Anu [at] SwirlEvents [dot] com.

How to be sure to pick a good wine

To kick off, I’d like to address one of the most commonly asked questions: “How do I make sure a wine I pick is going to be good without tasting it?”

We have so many choices in wine, whether in a restaurant or in the supermarket aisles, and we can’t “try wine on” before paying for it the way we would a new pair of shoes. Picking the “right” bottle can give some of us the trepidation we normally experience in a used-car lot.

Many of us choose wine based on a label we find familiar or attractive, and make a beeline out of the store, praying the bottle is good enough to go with the elaborate dinner we’ve planned.

Here are some methods to deal with the madness:

1. Know the importer. There are a healthy handful of great wine importers that scour the back roads of tiny villages across the world to find the best international bottles (tough job, eh?). You’re nearly certain to pick a worthy bottle by choosing one of their selections. Some of my favorite importers include Kermit Lynch, Michael Skurnik, Louis Dressner, Jenny & Francois (great for natural/organic), Terry Theise, Becky Wasserman, and Rosenthal.
2. Establish your go-to shop. I prefer shopping in small wine shops. When shelf space is precious, each bottle needs to earn its keep. Plus, a small wine shop doesn’t make me glaze over like the superstores do. A good wine shop’s staff should be well-educated about wine in general, and very knowledgeable about their particular selection. Keep going to the same store so the staff learns your preferences. And most importantly, make your preferences known. Remember one good bottle you had recently and be able to describe your experience. You don’t have to have remembered the producer or vintage. If you can say, “I recently loved this white wine because it was really fresh and tasted zippy in my mouth,” or “I’ve had a few Oregon Pinot Noirs and really enjoyed them, but want to try something a bit different,” you give the staff a lot to go on about your tastes.
3. Expand your horizons, slightly. Generally like Chardonnay? Then try its “Old World” (i.e., European) equivalent, white Burgundy. It’s the same grape, but Old World convention names the wine by its region of origin instead of by the varietal (grape) name. A few more equivalents to get you started: Pinot Noir = red Burgundy; Cabernet/Merlot = Bordeaux (red); Sauvignon Blanc/Semillon = Bordeaux (white); Sancerre and Pouilly-Fuissé, Sangiovese = Chianti.

Indian Food with Wine

Indian food and wine pairing - it can be done. Your natural inclination when choosing a beverage to accompany Indian food may be a lager style of beer, which has a clean, simple taste and immediately quenches thirst. Or you if ordered your dish Vindaloo style (basically, mouth-on-fire-hot), you may urgently reach for a pitcher of water. But the right wine can elevate your meal, keeping in mind the complexity of flavors – spicy, sweet, salty - and layering of flavors – in an Indian dish makes food and wine pairing challenging, but certainly not impossible.

Fiery dishes beg for a wine to balance the heat, not add to it. You want to stay away from anything too high in alcohol because it intensifies the spice. You also want to avoid highly tannic wines (like a bold Barolo or a heavy Cabernet Sauvignon) which can add a bitter taste to highly flavorful, pungent dishes. For spicy vegetable dishes, my “go-to” recommendation is a Gewürztraminer from Germany. Its lychee and rose aromas hint at sweetness that makes it a natural fit. Another great pairing is a Kabinett style Riesling from Germany. The slightest off-dry taste and racy acidity really works. Other options for searing hot dishes slightly heavier in texture include a Muscadet from the Loire Valley in France or, for the more adventurous wine drinker, try the up-and-coming white varietal of Torrontes from Argentina. It has a gorgeous, aromatic nose but doesn’t have a ton of complexity that would be lost with a more complex or subtle dish. A Pinot Gris from Oregon also makes a nice choice. If you have a salty or fried dish like aloo ki tikki (potato patties), cut through it with a highly acidic white wine also based on Sauvignon Blanc grapes such as a Pouilly-Fume or Sancerre.

White wines aren’t the only choices for Indian meals. Meaty, gamey dishes like lamb that have intense, heavier flavors including chile and garlic sauces or smokiness can stand up to red where crisp, delicate white wines would falter. One of the least known but most worthy picks is a Chinon, a light bodied, savory and earthy red wine composed of Cabernet Franc grapes with distinct violet aromas from the Loire Valley of France. Another great option is a Burgundian-style Pinot Noir from Willamette Valley, Oregon or Central Otago, New Zealand. Smokier flavors are complemented by medium bodied spicy, flinty Shiraz. On the more adventurous side, try a Valpolicella from Italy or a slightly chilled Beaujolais Cru from France; both are perfect with pork dishes.

When in doubt, you can’t go wrong pairing Indian food with Champagne, whose effervescence steadily matches the multi-layered flavor present in most Indian dishes. The hi/low combination of Champagne and Indian street food makes for a hip party theme whose sense of kitsch won’t be lost on fashionable friends.

The Best $15 Bottle - San Pietro Lagrein

Learn about Lagrein and my new favorite $15 bottle of red - the San Pietro Lagrein. Lagrein might be a grape new to your ears (and mouth) but it's one to add to the list permanently. Lagrein (name of grape and wine) traditionally hails from Alto Adige in the northeast corner of Italy. Lagrein may not sound like a typical Italian grape (Sangiovese, Valpolicella) which could be because the area used to be part of Austria and is culturally Germanic. The area is also known as Sudtirol to the mostly German-speaking locals.

Despite its Germanic roots, the San Pietro Lagrein is a perfect accompaniment to Italian food. With it's intense berry and violets nose and gorgeous garnet color, you wouldn't expect the smooth, soft tannins that make this wine infinitely drinkable. It has that great kick of acidity that keeps it fresh to pair with food but isn't overpowering either. I had mine with homemade pizza and kept going back for more.

And for $15, it's definitely worth a try. It's such an overall people pleaser that I'd put in contention as my "house" wine. Got mine at Smith & Vine in Brooklyn, but you can buy yours online here at Morrell's.

Just Drink the Darn Wine

Every so often, new scientific discoveries are made in the wine world. I eagerly check these out like a doctor would review new develops in medical cure research. But this one, I throw my hands up on. DNA testing for wine. As Wine Spectator writes here , a company called Applied DNA Sciences has come up with a technology that uses one wine's "DNA" to determine if it matches the "DNA" of another wine. The instance they're saying this would be useful is if you bought a super-pricey bottle on auction and want to know if it's legit. Of course, you would already have to have a bottle of the super-pricey wine directly from the source that you KNOW is the real deal. And...you'd have to open both bottles. Are there event 10 people in the world that will use this technology? How much R&D went into developing this new test? These are the useless developments in the wine world that make me say "Shu-up and just drink the darn wine." Agree?

Easy Rose Sangria Recipe

Try Swirl's Rose Sangria recipe - it's perfect for a hot, holiday weekend or outdoor party.

-2 btls dry rose wine (I love Crios Rose of Malbec or Kluge Rose)

-1/2 cup orange juice

-1/3 cup Grand Marnier

-2 cups white rum (or sparkling water to cut down on the alcohol)

-1/2 cup sugar

-fruit of your choice. Swirl prefers sliced strawberries, thin peach slices, thin lemon slices, handful of raspberries or blueberries

-a few torn mint leaves for pitcher and for garnish

Combine all ingredients except fruit in a big glass pitcher (to show off the gorgeous color). Stir to sugar dissolves. Add fruit, refrigerate for at least 1 hr (2 hrs if you're patient!).

Sit back with some Bebel Gilberto playing in the background. Bendy straw optional.

How to Pair Cheese & Wine Part II

Here's part II of how to pair cheese with wine.

1. Don't bring in the blue before the end. Blue cheeses coat your mouth and make it hard to taste other more subtle cheeses.

2. Try to match subtleties in a wine with subtleties in a cheese. The nuttiness of a cheese like Piave Vecchio (some almond taste) with slight nuttiness of a wine. The bright, tanginess of a fresh chevre goes well with the bright, acidity of a Sauvignon Blanc.

3. Match boldness of wine with the boldness of cheese - otherwise one will overpower the other.

4. Try sweet with salty - dessert wines taste excellent with salty cheeses like Stilton and Roquefort

5. I'm not sure why but Champagne tastes amazing with brie and d'affinois. I don't question it, I just eat it...as much as possible...

Gotham's Wine Gossip - Hello Kitty Wine, Christian Audigier & More

Greetings savvy sippers - read on for gossip on Hello Kitty wine and Christian Audigier designed wine bottles.

While it feels less like June and more like Indonesian Monsoon season, signs of summer are all around: Jitney tickets for sale, free (rainy) concerts in Prospect Park, sightings of Hollywood starlets at the Delacorte theatre, and glasses of rose on every bistro table in Gotham. But even if the streets are full of puddles, the windows are steamed up from all of the delicious gossip!

With most of the world’s blue chip wine heading over to Asia, it’s no surprise that some cultural emblems are making their way west, and onto wine labels! And what better an ambassador of globalization than Italian Sangiovese stamped with the emblem of world famous “Hello Kitty!”

It’s true- Hello Kitty is no longer relegated to lunch pails and tiny backpacks and can instead be found on Asti Spumante from Lombardy producer Tenimenti Castelrotto. Now, I am as likely to stock my cellar with Hello Kitty bottles as I am to drink out of a beer mug, but I’m sure those teenagers will love it!

In fairness, you kind readers know me to be a friend of progress, and I never met a trend I didn’t like, so I will embrace alternative wine labels with gusto, as long as its gossip worthy. Christian Audigier certainly fits that bill. The French fashion designer (who famously paid Britney Spears to attend his birthday party!) turned trucker hats hip, so its no surprise his latest canvas is a bottle of French Grenache. Like his $300 tee-shirts, Audigier covers the bottles in an opaque tattoo design and sells them for the relative bargain of $100. Sipping one the other night, I drew attention from the bartender (which wasn’t such a bad thing, darlings) but couldn’t finish the glass. Unless I’m flooded with apparel, or a model, to match, I’m going to pass my time wishing the rain away with a bottle of gimmick-free Riesling and good ol’ Page Six.

Until the next, hopefully sunny, installment…

Domaine Chignard Fleurie 2006 - The Harry Belafonte of Wine

This wine is very close to perfection when it comes to pleasing a crowd. I brought some home to my roommate and her friends, and they gushed. It’s an absolute delight - one of those wines that make you smile with satisfaction upon the first taste.

The 2005 vintage in Beaujolais was pretty remarkable, and this 2006 is also showing extremely well. It’s made of 100% Gamay and comes from the cru appellation of Fleurie which, as the name implies, stands for “flowery”. Cru Beaujolais is the highest classification in the region. It must be said that cru Beaujolais is not Beaujolais nouveau (the highly marketed wine released the 3rd Thursday in November). Where the nouveau style is made for simple quaffing, a cru Beaujolais will have more body, complexity and ageability.

The Chignard has a stunning nose of flowers and ripe summer berries and cherries with more earthy notes coming through on the palate. It is super fresh and delivers a true Cru style of fantastic fruit and good tannins. It showed a genuine sense of place through pure expression of the Gamay grape. I’d easily liken this wine to Harry Belafonte – smooth and elegant with depth and originality. Overall, classic summer fun!

How to Make a Cheese Plate & Perfect Cheese & Wine Pairings

Pairing cheese with wine seems like a no-brainer, but one wrong move and you might (gasp) have the salty, pungent taste of a blue cheese all night long. To save you from your cheese woes, here's how to make the perfect cheese plate, and then in Part II of this post, we'll discuss the order to serve cheeses them if pairing with wine.

1. Give Equal Opportunity - you want a variety of milks represented. Include at least one of each of these cheeses:

A goat's milk - it's tangy and earthy; e.g. Chevre, Valencay
A sheep's milk - for its nutty and gamey flavors; e.g. Pecorino, Monchego, Pyrenees Brebis
A cow's milk cheese - all rich and buttery but a bit more neutral; e.g. Everything else from Mozzarella to Piave to Brie and Gouda

2. 3's Not a Crowd - A sufficient cheese plate contains a minimum of 3 different cheeses and a maximum of 5. Any fewer and you don't get to taste the full spectrum that cheese offers; any more and you're unable to differentiate between the cheeses much.

3. Think Variety - Get your taste buds ready for bootcamp and include a broad spectrum of tastes and styles. If you have 3-4 cheeses on your plate, choose one soft, one semi-soft and or one firm, and one hard cheese, with each cheese offering something unique.

4. Pretty It Up - Offer accompaniments to the cheese including sliced baguettes or plain water crackers and then one of two of the following: marcona almonds, quince paste, grapes, pear slices, and figs

5. I've Got The Blues - I love pungent, stinky blue cheeses; the more mold the better! But - I rarely include them on a cheese plate if I'm serving it with wine. More on this in Part II of the post.

Some of my favorite cheese combinations include (plated in order):
a) Vermont Butter & Cheese Co. Fresh Chevre, D'affinois, Piave Vecchio, 3-Year Aged Grouda
b) Westfield Capri, Brillat Savarin, Pyrenees Brebis, Parmigiano-Reggiano

What not to pair with wine

So, you're planning a wine tasting party. You got creative with the invitations and followed SwirlSavvy's advice in creating your own by using the bottom of a wine-stained glass as a stamp on blank invitations. You followed our protocol and are starting off each tasting with a glass of ice cold Prosecco. And maybe you went all out and decided to do a travel-themed tasting with wines from every region in South America. Whew! All set to go, right?

Almost - here are a few foods that are notoriously hard to pair with wine:

Asparagus

Artichokes

Pickeled items

Don't pair sweets with dry wines

Don't bring out the blue cheeses early in the tasting. They'll coat your mouth and you won't be able to eat much else

Hugh Jackman, The Terrazas Reserve Malbec of Wine

Review of the 2004 Terrazas de Los Andes Reserve Malbec

I go through the Almond Joy "Sometimes you feel like a nut, sometimes you don't" phenomenon with wine - sometimes I want my wine with a meal (lunch, dinner but *rarely* breakfast - what no late harvest viognier with your honey nut cheerios?) and sometimes I want it to stand well enough on its own. With the Terrazas de los Andes Reserve Malbec, you can drink your wine and eat with it too. The combo of hearty yet smooth brings up an unmistakable comparison to the lovely Hugh Jackman. From his Broadway moves and unbeatable Oscars hosting to his tough and muscular portrayal in Wolverine, you can enjoy a little Hugh, no matter what mood you're in. Like Jackman, this Mendoza wine is irresistable in it's classic Malbec meatiness with muscular structure behind the velvety tannins due to new oak aging. The Southern Hemisphere duo shares yet another bond - both women and men love them. So try this Malbec with a juicy steak or roasted lamb or just tipple it back on its own - that's what Hugh would do.

Amisfield Pinot Noir 2006 - the Shia LaBoeuf of Wines

Review of the Amisfield Pinot Noir 2006 from Central Otago, New Zealand

Pinot Noir from Santa Barbara and Willamette Valley may face the fan craze often received by teen heartthrobs like Zac Efron, but we beg you to explore the up and coming region of Central Otago, New Zealand for a real Pinot treat. To SwirlSavvy, it has all the allure of "It Boy" actor, Shia Laboeuf, with his much heralded potential as the next big action hero. And the one "It" Pinot Noir to check out from Central Otago is the 2006 Amisfield. Like Laboeuf's turns in Transformers and Indiana Jones, the Amisfield Pinot Noir has received top-notch accolades including its mention as one of Food & Wine magazine's Top 30 Pinot Noirs. The earthiness of the Amisfield Pinot is balanced by smooth, silky tannins - another reason to compare it to Shia's young good looks and gritty bad boy attitude. The wine has the structure to age well, like Shia whose potential is remarked upon often - if only he keeps out of trouble's inviting hand.

Check out the Best NYC Wine Bars with Outdoor Space

Memorial Day, the starting bell of summer, is around the corner.
So we at Swirl thought we would bring you the Best New York City Wine Bars with Outdoor Space as a follow up to our Best NYC RoofTop Bars.

Sip under the moonlight or in the middle of day under the sun with your aviators on - we won't judge. So, before heading out to the Hamptons, Fire Island, the Catskills or your staycation, check out our fave spots below.

Winebar - while we don't give them points for creative naming, SwirlSavvy does love their sidewalk seating. The location is the perfect daytime spot for people watching. Head into the dark wooded interior for communal tables that still manage to create a "big date" atmosphere. Skip the apps and look straight to wines by the bottle. The list covers France, Italy and Spain with a really interesting selection of some less familiar producers and regions. The helpful and ever patient staff knows their stuff so don't be afraid to ask for their favorites in your price range. You can easily snag a quality bottle under $40. 65 Second Ave., at 4th St., Manhattan, 212-777-1608


Stonehome Wine Bar - an impressive and affordable "by-the-glass" list ensures you can dabble in their wide selection if you're lucky to snag a spot at the bar, or better yet, the garden patio. And with over 200 bottles on the main list with a bent toward Italy and France, you can keep coming back, time after time. A solid spot for a date or an intimate group - or in our most recent case, a trio of tipsy and therefore loud, sippers who so thoroughly enjoyed the wine flights we stayed for dinner. 87 Lafayette Ave., between S. Elliot Place and S. Portland Ave., Fort Greene, 718.624.9443


Petrarca Cucina E Vino - a more refined setting for when the occasion requires you to behave, at least until you've tasted through the first bottle. Their mostly Italian list covers lesser known regions waiting to be explored such as Sardinia. Hint, if you like Grenache, try a Cannonau, Grenache's Italian equivalent. 34 White St., at Church St., Manhattan, 212-625-2800

Pure Food & Wine - while not technically a wine bar (ok, or not at all), Pure Food & Wine has the best garden in Manhattan. To top it off, you can actually get a table here on a gorgeous day - without a wait. And the last time I visited, Giselle was a few tables over, sans Tom Brady. If raw food isn't your thing, this restaurant is likely to convert you. If not, just skip the edibles and while away a few hours at the outside bar. The list caters more toward American wines and always has a great Willamette Valley Pinot Noir or Walla Walla, Washington Syrah on hand. 54 Irving Pl., near 17th St., Manhattan, 212-477-1010

Wine & Roses
This is the place for wine-loving Upper West Siders and the people who love them. If you can get past the hammed up photos on the website, this is a great spot, but be forewarned, it fills up quickly. Having received Wine Spectator's Award of Excellence in 2007 and 2008, Wine & Roses has a laudable 40 wines by the glass and nearly 200 wines by the bottle with a well-rounded cheese list. 286 Columbus Ave., btn 73rd and 74th Sts., 212.579.9463

*Free* Swirl Wine Tastings at Bloomingdale's in May

Come check out Swirl Events at Bloomingdales (59th & Lex) where we're partnering with their Wedding Registry and holding Wine & Chocolate Tastings every Saturday & Sunday in May from 3-5PM.

The delicious chocolate red rose and portly fig truffles are generously provided by Roni-Sue's (which make a perfect gift for Mother's Day and are located in the Essex Market) and the mouthwatering wines are provided by Wines ofAustralia.

Discover Chenin Blanc - The Kate Winslet of Wine

Learn about the versatile Chenin Blanc grape through the Champalou, Vouvray, Loire Valley, 2007

Chenin Blanc, like Riesling, is a versatile varietal that can be made in every style from sweet to sparkling. It is grown throughout the New World, but the best expressions are found in the Loire Valley of France and in particular, Vouvray.

Champalou is a stellar estate operated by the husband and wife team, Olivier and Catherine Champalou. Olivier tends the vines and Catherine oversees the winemaking.

Their lovely 2007 is complex with green apples, sweet ripe cantaloupe, stone fruits and great acidity. The key to balance with any wine showing residual sugar is acidity. It's the Yin to residual sugar's Yang.

The acidity in the Champalou does its job fabulously, providing a supportive backbone to the sweet, plump fruit.

As a varietal, I'd compare Chenin to Kate Winslet. It's secure in its full-body and compels in each and every role with intensity and class.

The Latest Wine Gossip

Greetings dear sippers,

As the temperature rises along with the Dow, it seems that I can put away my bitter pills and swallow something deliciously sweet for a change! As I was indulging in a mid-day glass of Moscato d'Asti (which, dear readers, is a lovely lightly sparkling, slightly sweet wine), I was shocked to discover the latest celebrity entering the wine-making business, singer Martina McBride.

While the closest I usually get to country is a glass of Shiraz with some of Virgils Best Barbeque, I was impressed to learn that this Nashille diva has hired an amazing wine consultant and will be using grapes from California. She joins the ranks of other songbirds like Madonna, Sting, the Rolling Stones and even blues crooner Dan Akroyd - all have wine labels. What is it about musicians and wine? There's so much crossover between the two camps, and while many musicians have summoned the muse from a bottle of grand cru Surgundy (or more likely a handle of Kentucky Bourbon), its surprising to learn of all the winemakers that learned the cleft scale before their varietals.

Until next time, happy sipping!
XOXO Go-Sip Girl

Learn about Sweet Wines & German Riesling

E. Clusserath, Mosel St., Riesling, Germany, 2007 - The Meryl Streep of Wine

Some of the world’s best Rieslings come from Germany’s Mosel region. Here the grapes can produce exquisite wines in an array of styles. The Mosel is arguably the benchmark for fine, age-worthy Rieslings. In that respect, if Chenin Blanc is the Kate Winslet of varietals, Riesling is Meryl Streep. It effortlessly excels in any style, from deep and regal to light and cheery. The Mosel St. expression would be Meryl in “Mama Mia.”

It’s full of depth yet ready for a good time. In true Riesling fashion it has a boatload of aromas including lime, stone, spice, firm peach and a touch of petrol. On the palate it’s clean, round and refined with notes of flowers, orangecicle, a touch of sweetness and energetic minerality. Although it doesn’t say on the label, I’d liken this to a German Kabinett due to its low alcohol and slightly-sweet flavor. This wine is imported by Savio Soares, a little known champion of fine wines. If you see his name on the back of a wine bottle, buy it!

Wine Label Clues for German Riesling:

Trocken - dry

Halbtrocken - off-dry

Kabinett - slightly-sweet

Auslese - semi-sweet to sweet

Beerenauslese - sweet

Trockenbeerenauslese - very sweet

Eiswein - gloriously sweet

How to order wine in a restaurant

Want tips on how to order wine in a restaurant? Read on:

We've all been in the situation before- you're at a restaurant on a big date or with important client when the wine list is dropped in front of you with a thud. Understandably, your reaction might be to hightail it out or order a beer and skip the daunting process all together. Some wine lists are as thick as the Twilight series. Wine lists are organized differently. And choices abound from every region, at every price. The combination of factors makes the process intimidating, especially if your dinner companion is a wine enthusiast, or worse yet, a connoisseur.

Since it's impossible to know every wine producer in the world, you need to pick your wine through a reliable process.

1) First, let your dinner companions figure out what they're eating. The old waiter’s habit of asking asked what you'd like to drink before you've had a chance to review the menu should stop!

2) Use your resources, i.e. the waitstaff or the sommelier. Sommeliers love giving suggestions and may even produce the “perfect bottle” that isn't on the list. Give the sommelier some direction to ensure you get something you’ll like. Know whether you want white or red. You also probably know whether you want a red that's big and bold or light and fruity or a white that's crisp and fresh or smooth and buttery. Alternatively, describe a great wine you had recently.

3) Know your budget and make it clear to the waiter, surreptitiously. Point to a bottle on the list in your price range and ask if the waitress can suggest something more appropriate for the group. A good waiter will pick up on your hint.

4) If you want to exercise more control on your wine choice, select your wine to complement the meal. One method is to think about what most of the diners will be eating and try to match wine by the weight of the food. Heavier dishes like steaks or heavily seasoned meats need a more full-bodied, hearty wine like a Malbec (my favorite is the Ben Marco Malbec) or Bordeaux (when I splurge, I pick the Chateau Palmer Alter Ego). Fish and lighter fare requires a light to medium-bodied wine, either red or white.

5) Go regional. When I’m in a Tuscan restaurant, I choose a Tuscan wine, in a Provencal French restaurant, I choose a wine from Provence. Over the thousands of years that wine was made in a particular region, it was developed to complement the native food style. You’re already on the right track when you choose regionally.

6) If all else fails, order a bottle of red and/or bottle of white that are universally food flattering. My "default" white wine choices are a dry Riesling from Alsace or a Gruner Veltliner from Austria. My red wine choices are a Pinot Noir from Willamette Valley, Oregon or a red Burgundy from France. And if nothing else, I choose Champagne. It suits everything from spicy Indian cuisine to cream sauced pasta. Plus, it’s amazing how quickly rising bubbles bring smiles to your companions’ faces.

Best Way to Remove Wine Stains from your Teeth

After tasting 7 different deeply tannis wines from Bierzo, Spain for an upcoming article, my teeth were deeply stained in the way that makes you shun conversation with anyone even somewhat normal. I needed a way to get all this junk off before I went to dinner with friends at Hearth and I was no where near my toothbrush and sink. So, I decided to try Wine Wipes, a product I was sent a while back and had absentmindedly tossed in my purse figuring I'd need them at some point. Now, I'm not one to disparage products because I know how hard it is to create and how personally attached one can get to said product. Here's why I'm writing about it - someone needs to come up with something that works...and isn't painful. Sadly, Wine Wipes, although convenient and cute, didn't do the trick and they left a horrible taste in my mouth. I had to drink more red wine to get the taste out, thus defeating the purpose. I think Wine Wipes should keep at it and give us something that truly works and leaves a pleasant or no aftertaste. I'd be the first to endorse it.

Instead of going to dire lengths and drinking your red wine from a straw, below are some recommended cures for mega-purple mouth. How do you solve looking like Dracula?

1) Rub a lemon wedge against teeth
2) Swish with water and chew on bread
3) Drink enough so you forget people are staring
4) Not practical, but find some baking soda and salt, make a paste and rub your teeth