SwirlSavvy

2011-04-11T22:03:00.005-04:00

NEW! from Swirl Events

FLAVOR SCHOOL -

CREATE, EAT, DRINK!

AND

In collaboration with Hot Pot Culinary Events, Swirl Events has launched Flavor School™, an interactive cooking and wine tasting package.

Turn your next team building or dinner party into something truly unique.

Through a dynamic lesson, guests learn the fundamentals of cooking the event's themed dish and how to taste wine. They also explore the flavor principles of pairing food and wine. Then, it's time to get hands-on! Guests rotate through a series of "Flavor Stations," as they cook up their own creative versions of the highlighted dish.

Each Flavor Station is focused on a distinct flavor profile - from Earthy to Spicy to Sweet - and is equipped with a set of ingredients highlighting the Station's unique flavor profile, like aged cheeses and gourmet mushrooms at the Earthy Station. Guests taste test through the selection of wines at each station and figure out which one brings out the best in their new creation and why.

What's included:
• Wine
• All kitchen equipment (ovens, etc)
• Team of chef instructors and wine experts
• Food ingredients
• Glassware, plates, napkins
• Set-up and clean-up
Location: Flavor School events can be held anywhere - at your office, in your home, a bar, a restaurant, or raw space. No kitchen or refreigeration equipment needed. We can also help you locate a venue.
Cost: Flavor School events start at $150/person (incl. tax + gratuity).
Contact: Info@SwirlEvents.com or call 917.463.3994 for more information and to book your Flavor School event.

Wine vs. Beer: The Ulitmate Battle

2011-03-16T21:22:00.001-04:00

Wine or Beer? This is the question that often plagues foodies when they sit down to their favorite meal. Though we here at Swirl believe that you can find the right wine to pair with almost anything, sometimes a frosty craft brew can hit the spot.

It is in that friendly spirit of competition that we are pairing with Urban Oyster and Jimmy’s #43 for our latest public event, Beer vs. Wine: The Ultimate Battle. At this event you’ll taste four different dishes, each paired with wine and beer and then we’ll vote on which was the best pairing.

While you are helping figure out who will win the ultimate battle, experts from Urban Oyster and Swirl Events will help you learn how to taste beer and wine like a pro and pair it with your favorite foods.

Looking forward to seeing you at Jimmy’s #43 March 31^st!

March 31st, 7-9pm at Jimmy's #43. 43 E. 7th St. NY, NY 10003
Tickets are $45/person. Advance Purchase Required.
Click here for tickets.

New Bridal Shower / Bachelorette Party Idea in NYC

2011-01-24T12:39:00.000-05:00

NEW! CUPCAKE DECORATING & WINE TASTING
PACKAGE FROM SWIRL

Swirl Events just partnered with Taste Buds to offer a Wine Tasting & Cupcake Decorating package. Sounds like a pairing made in heaven, right? It's different than the "same old, same old" and a perfect solution for bridal showers, bachelorette parties and girl's nights. Best of all - clients don't life a finger to throw the most unique event. And don't knock it for corporate events - guys like eating cupcakes too!

What it is: Cultivate that inner Ace of Cakes. Learn how famous bakeries get their signature icing "swoosh". Decorate cupcakes like a pro using fondant and delicious buttercream icing to make gorgeous designs. Try your creations while you sip carefully selected wine pairings and learn how to pair wine with decadent sweets.

What's included: We provide everything you need including six different wines with three full size cupcakes to decorate and of course, eat. Wine experts and cupcake experts are on hand to show guests how to create gorgeous cupcake creations complete with fancy icing techniques and fondant creations. All glasses, tools, plates, napkins, etc. included.

Where: In the comfort of your home or space or at the adorable AND affordable Taste Buds kitchen in downtown Manhattan.

How much: $85/person for private events. Inquire further for corporate tastings.

CONTACT: Info@SwirlEvents.com OR 917.463.3994 for more info.

Wine Picks for Thanksgiving

2010-11-22T16:14:00.001-05:00

Over at Swirl’s wine headquarters, we drink a lot of wine during the Thanksgiving weekend. Not just during the meal, but the whole weekend. We’ve taken pictures of the numbers of bottles we’ve gone through and it’s simply embarrassing and nears a call for counseling if it weren’t known that the adults present treat the weekend as a vacation while the grandparents monitor the six children wreaking havoc.

Just as Thanksgiving dinner is as much of an excuse to overeat as it is to give thanks, drinking wine during Thanksgiving weekend is a reason to pull out the good bottles each of us wine loving adults has been saving all year in hopes of impressing the other wine drinkers in the house and secretly wishing our choices are the ones most loved. As for during the meal itself, choosing wine to go with the wide array of dishes traditionally served on this holiday dedicated to eating (my favorite kind) can be challenging. Yams, turkey, cranberry, mashed potatoes, pies, and whatever greens manage to sneak their way in – with the exception of dry sparkling wine, no one wine will work perfectly with all of these dishes.

Instead, choose few food friendly (i.e. good acidity, dry and not overly tannic) wines on the more affordable size. Don’t be afraid of trying a bunch of different wines. Think of Thanksgiving as a testing ground for what you want to serve during the December holiday season. Check out the suggestions below:

St Michael-Eppan Lagrein, 2008, Alto Adige, Italy – I’m having an Italian (wine) love affair currently and Lagrein from Alto Adige makes for an irresistible lover. The smooth tannins and blackberry and earthy plum notes are backed by fine acidity. ($16)

Rocca Sveva Valpolicella Ripasso 2007 Italy – The love affair continues with the Valpolicella Ripasso style of wine that has somehow managed to stay under the mass radar but is loved by foodies. It’s tart, dried cherries and shows just enough earthiness not to be dusty. Very easy to drink throughout the meal. ($21)

Quinta de Roriz, “Prazo de Roriz”, 2008, Douro, Spain – You could drink this wine into the next day if you didn’t already have a headache. Not overly complex or opulent to take away from dinner but is supported by bright acidity that makes it infinitely drinkable. An excellent value. ($16)

Pali “Riviera” Pinot Noir 2008 Sonoma Coast, CA – There are nearly zero Pinot Noirs from the US I would recommend under $15 but this slightly heavier than normal Pinot gets an enthusiastic thumbs up for just a few dollars more. (Found as low as $18 online)

Biltmore Estate, Blanc de Blanc Brut Sparkling Wine NV, CA – Made in the traditional Champagne method, this delightful sparkling wine can be drunk throughout the entire meal. An excellent value compared to most Champagne. Green apple and lemon flavors shine through. ($25)

Luigi Bosca, Sauvignon Blanc Reserva 2009, Argentina – An aromatic nose of honeysuckle and a touch of lemon; it’s fresh tasting but without the mouth-puckering acidity like so many Sauvignon Blancs on the market. ($21)

Veramonte, Sauvignon Blanc Reserva, 2009, Casablanca Valley, Chile – Another crisp Sauvignon Blanc to try that doesn’t sear your mouth with tartness but instead has nice lemon sweet grape flavors. A “Best Buy”. ($9-$11 online)

Cantina Terlano, Gewurztraminer, 2009, Alto Adige, Italy – A delightful, medium bodied white wine with a spicy finish and enough acidity to keep it fresh tasting. Marshmallow topped sweet potatoes anyone? Yes, a near perfect pairing. And if you’re one of the adventurous ones who buck tradition, this wine is for you and your spicier dishes. ($25)

Spas & Swirl's Wine Tasting- a perfect pairing

2010-10-05T16:36:00.003-04:00

A spa day and wine tasting as bridal shower? Sounds like my kind of bride. Swirl Events just held a wine tasting for these ladies. Looks like they're having fun!

Microterroir - Best Expression of a Wine or Marketing Gimmick

2010-10-05T16:04:00.005-04:00

I recently received the Microterroir Carmenere 2005 from Casa Silva in the mail. Between my love of Carmenere from Colchagua, Chile and my curiosity into the concept of "microterroir," I immediately had to try it. The concept of microterroir basically implies that the winery has idetified small areas within a vineyard that are especially suited to specific grape varietals. Casa Silva approached this concept in an incredibly scientific manner. I can't say whether or not their hypotheses on Carmenere in the Los Lingues vineyard were correct or whether the labeling is particularly novel marketing of a vineyard re-mapping and improvement project. I can say that the wine was exactly what I long for in a quality Carmenere. I let the wine open up for half an hour (the winery suggests an hour of decanting but I wasn't that patient. Who is?). The Carmenere was rich and plush with a nice tannic backbone and acidity to keep it from being "flabby" (flabby being one of those wine words that seems so odd yet so aptly describes that sensation). It's a wine best enjoyed on its own and will most likely provoke you to drink too much of it.

Napa Valley Itinerary - Must See's Part I

2010-10-04T11:35:00.001-04:00

Planning a trip to Napa? This series of posts provides an itinerary with a

bit of everything; big corporate winery, small family, luxe, the downhome - plus, great food.

A cramped six-hour flight to San Francisco and an hour and a half drive later, and you’re transported to arguably the most gorgeous wine country in the country, Napa Valley. Other appellations vie for other “Most” superlatives, but Napa personifies the wine country image floating through your head when you daydream about retiring on a little parcel of (super pricey) land in California wine country while tending your own vines. Here’s a wine country itinerary guaranteed to give you a taste of all aspects of Napa.

Start the day with Staglin Family Vineyard, a small, family winery that makes you want to renounce your own kin and beg for adoption. Staglin is one of the valley's most prestigious properties, with amazingly warm hospitality and incredible wines. The tour and tasting are pricey ($50, by appointment only) but worth it for the quality of wines tasted and luxe experience. You’re welcomed with glasses of 2007 Salus Estate Chardonnay. Next, try the 2008 Staglin Estate Chardonnay ($75) and a series of cellar worthy Cabernet Sauvignons, the varietal for which Staglin is known. Take your time on the outdoor verandah overlooking the vines – yes, it’s that stereotypically Napa – but in the best way possible.

If you need another reason to drink their wine, know they’ve raised $725 million to support charities. Consider that $50 tasting fee well spent.

Swirl’s Wine Pick: 2006 Staglin Estate Cabernet Sauvignon ($175). Cellar it for 10 years.

Napa Valley Itinerary - Must See's Part II

2010-10-04T11:25:00.001-04:00

Next stop on the itinerary (see earlier post for the start):

Drive North to Calistoga for seasonally inspired lunch at the Michelin Guide starred Solbar, the restaurant at the hotel/spa, Solage. If you’re lucky enough to be there when tomatoes are in season, get them. And don’t miss the fish tacos either.

Move down the valley to Titus, another family run winery of the downhome, authentic variety. It prides itself on being the Napa Valley the way it used to be, i.e., generations of families growing and making terrific wines at reasonable prices. Walk through the Titus brothers’ ranch home to get to picnic tables to taste through wines (free, tastings by appointment only) made by winemaker Phillip Titus, who also runs winemaking at Chappellet. The wines here are a veritable bargain considering the price of the highly awarded wines Phillip Titus crafts for Chappellet.

Swirl’s Wine Picks: Titus is known for their full-bodied, well balanced reds, but we couldn’t resist picking up a bottle of the 2009 Titus Napa Valley Sauvignon Blanc ($20) in addition to the 2007 Titus Napa Valley Cabernet Sauvignon ($41).

Napa Valley Itinerary Must See's Part III

2010-10-04T11:15:00.000-04:00

Your Personal Napa Valley Wine Country Itinerary of Must See's continued:

Cap off a day of tastings in wine country with Silverado Vineyards' “Fridays on the Terrace” ($35, 5:30-8:00). It’s fitting this winery is owned by Disney; the views from the terrace are so darn perfect it seems as if someone painted an idealized, technicolor version of wine country with rolling green hills and a red-orange sun setting behind them. It’s hard for the wine and seasonal paired bites to compete with the setting, but it does.

Swirl’s Wine Pick: If you can get past the fact they’re partyly owned by a corporate behemoth, sit back and watch the sunset with a glass of Silverado Vineyards 2006 Estate Sangiovese ($28) in hand.

Soak up the wine with dinner at Bistro Don Giovanni, longstanding Valley go-to for big groups. Try any of the pasta dishes.

Last pieces of advice – hydrate early and often. And designate a driver. We want to see you Swirl-ing away again.

Holiday Party Planning Time - Already?!?!

2010-09-09T15:39:00.003-04:00

We can't believe it either, but it's true! Although summer is only "un-officially" over (even though I won't give up my white jeans), it's time to start thinking about your company holiday party. The best venues and prime dates get booked fast. Swirl's wine tasting events are an elegant yet fun option! Check us out today at www.swirlevents.com

Cider for Summer

2010-06-17T21:18:00.003-04:00

As picnic season get into full swing bypass the commonplace and opt for a cool, hard cider. We’re not talking mass-produced candied cider a’la Woodchuck. We’re talking natural, earthy, thought-provoking ciders from Normandy and the Basque region of Spain. Take one of our picks to your next picnic. Where your friends may bring some tasty bottles, yours will truly be the hipster of the lot.

Cyril Zangs, Sparkling Cider, Normandy, 2008

This is a light-hearted, earthy, slightly sweet cider that’s loaded with rich, honeyed apple notes. There’s a hit of nuttiness toward the end that makes for a very interesting finish. This is a good cider to pair with the many different foods that can dress the picnic table. We recommend this for a picnic or a BBQ. It’s got the muscle to hold up to hearty dishes and the hit of sweetness makes it very food friendly.

(Available at UVA Wines and Spirits in Williamsburg, Brooklyn)

Isastegi Sagardo Naturala, Tolosa, Basque, Spain, 2008

This has got to be one of the coolest ciders available to the American market. Apples are pressed in stainless steel tanks and large oak casks. It undergoes all natural fermentation, as God intended, and is bottled unfiltered. This results in an extremely cloudy cider that is incredibly dry and mouth-puckering. Mild carbonation and that great Basque acidity make it pleasantly invigorating. This is a wild bottle that will get you ready for the next round of wiffle ball.

(Available at Thirst Wine Merchants in Fort Greene, Brooklyn)

Julien Frémont, “Greniers” Cidre, Brut par Nature, Normandy, 2008

Picture it: Acres upon acres of centuries old lush, green orchards in Normandy’s Calvados region. You have likely tasted the deliciousness that is Calvados brandy made from the region’s famed apples. Frémont presses his apples in the same press his ancestors built in 1765. You can almost taste the tradition. It undergoes a slow fermentation in both vat and bottle and yields a very smooth and full body with a soft mousse and mild sweetness. This is a classy cider for a more sophisticated and relaxed picnic. Sit and sip under sprawling trees.

(Available at Astor Wine and Spirits in Manhattan)

Midwest Wines Worth the Risk Taking

2010-06-16T13:14:00.003-04:00

One of the toughest things about wine is not knowing what you're going to get, whether or not you're going to like it and still having to fork over (sometimes a lot of) your money for it. It's the reason we're less likely to buy wine from a region or grape foreign to us. This is also the beauty of drinking wine. Consider the Midwestern wines below (from my SwirlSavvy wine column for the Chicago Sun-Times) a little adventure for your palate.

Eating locally or regionally sourced food, be it cheese, milk, fruits and vegetables or meat, has become an incredibly popular movement for good reason. Fewer chemicals are used, produce is fresher, the carbon footprint is reduced and local farmers are supported. Plus, locally grown products just taste better.

Those same reasons should apply to drinking locally — and by this, I don’t mean increasing your frequency at the neighborhood pub.

While drinking locally sound like an achievable and enjoyable goal for beer drinkers given the plethora of top-notch microbrews coming out of Illinois and Wisconsin, drinking local wine if you live near Chicago may seem unlikely.

When we think of wine from the United States, California wine usually springs to mind, followed by Washington, Oregon and maybe New York.

But did you know that wine is commercially produced in each of the 50 states (although Alaskan wine is made from local berries, not grapes)? Wine from Arkansas or Idaho? Yep, they have you covered. We all can drink locally, after all.

Don’t get me wrong, I’m not saying all of the wine is fantastic, or even palatable. But for Chicagoans, the good news is that wineries within reasonable driving distance don’t produce merely OK wines, they produce some great wines.

Look for Chambourcin, a relatively new, late-ripening grape perfect for Midwest temperatures, and Vignoles, also a lesser known grape that expresses itself well here in a range of dry to sweet styles.

Support your local winery and try some of my favorites below — as if you needed another reason to drink more good wine.

Prairie State Winery
Located in Genoa, about one hour northwest of Chicago. The winery has several of its wines available for purchase at local retailers. For my recommendations below, contact the winery or, better yet, take a day trip out to their tasting room.

Prairie State is run by Rick Mamoser, a former high school chemistry teacher. The winery specializes in Illinois-grown grapes and is making strides toward sustainable farming.

Some to try:

Vin Rouge ($19). A full-bodied, robust blend of Cabernet Franc, Chambourcin and Norton. Give this wine time to breathe and see how wonderfully it evolves over an evening.

Chambourcin Reserve ($16). A beautiful example of this regional grape. The oak aging gives the wine a toasted vanilla note and a soft, smooth finish.

Fenn Valley Vineyards
Located roughly two and a half hours from Chicago, in Fennville, Mich. Fenn Valley’s proximity to Lake Michigan and the resulting temperature-moderating effect give it what most great viticulture sites have in common.

The winery recently gained national notoriety. Its ice wine was served at the White House Governors Ball in February. If it’s good enough for the President and international dignitaries, it’s certainly good enough for me. Order directly from the vineyard by calling (800) 432-6265.

Some to try:

Edelzwicker 2009 ($12). The Traminette and Riesling blend is a touch off-dry, with soft floral aromas and a refreshing, not cloyingly sweet finish.

Lakeshore Demi-Sec ($8). A “best buy” semi-dry blend of Vidal, Vignoles and Riesling that screams fun and fruity; perfect for all those summer bridal events.

Meritage 2008 ($18). Rich and brooding with black pepper and dark cherry flavors, this traditional “Bordeaux blend” is less than 12 percent alcohol, a welcome change from similar-tasting Napa Cabs that hit over 16 percent.

Blue Sky Vineyard
Blue Sky Vineyard in Makanda opened in 2005 and is a leisurely five-and-a-half hour drive south from Chicago. It is part of the Shawnee Hills wine trail of 12 wineries in southern Illinois, which make the trip worth taking as a weekend getaway; you can stay at or near the winery’s Tuscan-inspired inn.

Try the estate wines below for a showing of the winery’s best efforts. Order wines online at blueskyvineyard.com or by calling (618) 995-9463.

Some to try:

Cabernet Franc ($19). The seductive smokiness of this wine makes it a perfect pair for coal-fired oven pizzas.

Chambourcin Reserve 2006 ($12). A bargain price for a wine of this depth. Get your hands on several bottles before word spreads.

Vignoles 2009 ($18). If you enjoy Chardonnay from the warmer regions of Australia, try this full-bodied white bursting with tropical fruit flavors.

Chateau Grand Traverse
Not all Midwestern wineries are small, nor are they all new. Started in 1974, Chateau Grand Traverse is one of the oldest and most well-known commercial wineries in the Midwest, producing more than 85,000 cases of wine annually.

The winery is on a mission to turn the area’s “up-and-coming” label into a respected, well-known wine region.

Due to its location in the Old Mission Peninsula of Michigan, Riesling is the grape best suited to the often frigid local climate. It’s the winery’s stand-out grape, whether in a blend or on its own.

Some to try:

2008 Dry Riesling ($13). A great example of how Riesling shines in this region. You’ll find aromas of green apple and grapefruit and a crisp finish.

2008 Ship of Fools ($14). A charming, easy-drinking off-dry blend of Pinot Blanc, Pinot Gris and Pinot Noir.

Roses for the Anti-Rose Fan

2010-06-16T13:03:00.002-04:00

By this point, you’ve heard the merits of rose wine ad nauseum, whether from your friendly neighborhood wine writer, wine shop worker or pastor. And although I’m an advocate for drinking rose, even year-round, it’s especially worth a refresher now since summer has (finally) defrosted the last of the ice off my parka and I’m braving the occasional skirt.

Underlying the case for rose is how incredibly food-friendly it is. This also is the reason I could be the spokesperson for adding rose to your drinking repertoire regardless of the season.

Generally, rose has the “light” crispness of a white wine. It could be as dry as a saltlick or off-dry. And it has the flavor kick of a red, making it an easy palate pleaser. If you haven’t gotten over the “this-must-be-sickly-sweet-because-it’s-pink-and-furthermore-I-don’t-drink-pink-wine-because-it’s-frou-frou” attitude, then please, get over it. Soon. Don’t make me bring my full 100 pounds of intimidation over there and make you try it.

This isn’t the commercially manufactured pink-colored blend of red and white plonk. I’m talking about rose made either through the “saignee” or bleeding method, wherein some of the pink juice of a wine is run off early and then fermented, or by an abbreviated red wine production.

Ultimately, the best argument for drinking rose is that it’s simply pleasant. It’s the kind of wine that puts a smile on your face as you drink it. Maybe there isn’t a cause-and-effect relationship between rose and good spirits, but there is a correlation in that we tend to drink rose in the merriest of circumstances: picnics, barbecues, parties, sunny sidewalk cafes.

Regardless of where you drink it and whether or not you’re a fellow rose diehard, try one of my new favorites below. Maybe you’ll even stash a few bottles for autumn.

2009 Mulderbosch Cabernet Sauvignon Rose, South Africa. The taste of homemade strawberry preserves is unmistakable and adds to the soft and lingering finish.

2008 Bonterra Rose, Mendocino County, Calif. Almost fizzy on the first sip. A surprising note of crisp green apple is followed by a lovely strawberry shortcake-like finish.

2009 Torbreck Saignee Rose, Barossa Valley, Australia. A pleasantly different style of rose with a slightly creamy palate due to the six months spent in oak. It doesn’t fall into the super juicy and fruity category, but instead is almost savory.

2009 Cline Mourvedre Rose, Contra Costa County, Calif. Refreshing with a depth uncommon in most roses. Layers of spice complement dark plum flavors that yield a rose red-wine-only drinkers will eat up.

2009 Montes Cherub Rose of Syrah, Colchagua Valley, Chile. This picnic-perfect rose bursts with juicy berry and orange peel flavors.

Brides Newlywed Nest

2010-04-22T13:07:00.008-04:00

For those oenophiles out there who also are looking to set up a new home with their fiancé or significant other Swirl will be participating in Brides Newlywed Nest starting April 24th!

We would love to have our Swirl fans join us and Brides Magazine for a peek inside a couples' dream apartment. Explore renowned interior designer Inson Dubois Wood's transformation of an eco-luxury two-bedroom triplex apartment into a stylish, attainable and sustainably-chic space where you'll genuinely feel at home. With interactive demos on sustainable design, entertaining, trends, décor and more, you'll learn to live better in every sense and leave truly inspired.

Swirl will be presenting free wine tastings April 24, May 2nd, May 8th and May 9th. Check the Newlywed Nest website for the schedule of weekend events that also includes complementary portraits, home entertaining demos by IKEA, tips on writing love letters as well as a host of fun activities and fantastic wines from Hob Nob.

The Bride's Newlywed Nest is located at:

311 E 11: Village Green
311 East 11th Street, PH2A
Between First and Second Avenues
New York City

Wines for a Perfect Spring Party

2010-04-22T12:51:00.003-04:00

Whether you're hosting a casual garden luncheon or a formal sit down dinner, spring brings a fabulous range of garden–fresh, succulent flavors to incorporate into your menu. We asked three caterers to create a three–course menu spotlighting springtime ingredients; each course is paired with a wine chosen by Anu Karwa of Swirl Events. —Abigail Reid

Two Chefs are Better Than One, Boston

First course: Grilled long stem artichoke hearts and fennel served with shaved parmesan and lemon vinaigrette
"Spring is artichoke season in California, so they're readily available in grocery stores across the country," says Chef and co–owner Steve Beauvais. "In this dish, the artichokes are complemented by the fennel, which has a sweet, aromatic anise flavor after it's been grilled."

Pair with: Vernaccia di San Gimignano, Fattoria il Palagio, 2007 "A lemony white wine like this will bring out the bright citrus flavor of the vinaigrette," says Anu.

Second Course: Smoked duck ravioli accompanied by sautéed pea tendrils, served with raspberry and white balsamic aioli
"Pea tendrils are the young, tender climbing vines found on the pea plant," says Steve. "They can be used raw in salads, steamed, or sautéed, as in this dish. They have a very crisp, garden–fresh taste that's perfect for a spring menu," says Steve.

Pair with: Nicolas Joly "Les Clos Sacres" Savennières, 2007 "This dry chenin blanc is gentle enough for the pea tendrils, since they have a unique taste that should not be overshadowed by a heavy wine," says Anu. "Yet it also has an underlying earthiness that will be able to hold its own against the strong flavor of the smoked duck."

Third course: Lavender– and honey butter–stuffed Statler chicken breast, served with lemon– and spring onion–infused basmati rice and sautéed patty pan squash, on a bed of wilted baby spinach
"Patty pan squash starts becoming available in the early spring months," says Steve. "Its delicate flavor combines nicely with the honey and lavender in the chicken, as well as the fragrant basmati rice."

Wine Pairing: Viognier, Zaca Mesa Winery, 2008 "The aromas in this dish are very aromatic," says Anu. "You'll need an equally fragrant wine, like a full–bodied, perfume–y viognier. The Zaca Mesa Winery in Santa Barbara makes an excellent one."

Cobblestone Catering, New York City

First course: Butter lettuce served with heirloom radishes, fava beans, and ramps
"I think radishes are very under–appreciated in the catering world," says Executive Chef and Owner Jeremy Wachalter. "I love their spicy, earthy flavor, and the varieties of shapes and colors they come in. Butter lettuce has a mild to sweet flavor and a firm crisp texture that pairs great with the peppery taste of radishes, the sweetness of fava beans, and the earthiness of ramps."

Wine Pairing: 2007 Francis Coppola Sofia Blanc De Blanc Sparkling Wine "I love the idea of kicking off a meal with sparkling wine," says Anu. "It adds a touch of elegance and works well with practically any dish."

Second course: Pan–roasted black cod, served with spring onions, chanterelles, English peas, and asparagus sauce
"Cod has a rich, buttery flesh that lends itself to a variety of accompaniments," says Jeremy. "This particular combination of seasonal vegetables makes a spring–appropriate 'nest' for the crisp fish. I'm of the 'less is more' school: when showcasing super–fresh ingredients, it's always better to keep the dish simple."

Wine Pairing: Louis Latour Montagny Premier Cru La Grande Roche, 2007 "A subtle–nosed white Burgundy with a velvety texture has enough heft to pair well with the rich flavor of cod, yet is also delicate—it won't overshadow the flavors of the fresh, seasonal produce," says Anu.

Third course: Strawberry–rhubarb semifreddo, salted pistachio brittle, and thyme shortbread
"I am not a huge fan of overly sweet desserts," says Jeremy. "By using fresh herbs and a little sea salt in dessert recipes, you can develop more complexity, plus it makes the dish much easier to pair with wine."

Wine Pairing: Seven Sisters, Twena Rosé, 2007 "This off–dry rosé has a juicy, slightly strawberry taste that will bring out the bright flavors in this dessert," says Anu.

A Joy Wallace Catering Production & Design Team, Miami

First course: Spring lettuce and arugula bundle, wrapped with prosciutto and drizzled with herb vinaigrette, served with a shot of chilled pea and mint soup (pictured) garnished with fresh mint micro greens
"This salad immediately greets guests with the flavors of spring," says Director of Sales Adelee Cabrera. "The greens are wrapped at the base with salty prosciutto and presented on the plate like a floral bouquet. Our chef pairs this salad with a minty pea soup that also leaves the palate feeling fresh and alive."

Wine Pairing: Montes Limited Selection Sauvignon Blanc Leyda Valley Leyda Vineyard, 2008 "Crisp, zesty wine will make these fresh flavors sing," says Anu. "This Chilean sauvignon blanc is bursting with citrus flavors and earthy, mineral–like qualities."

Second course: Blue crab with shaved fennel and minced chives, presented on a slice of Florida heirloom tomato and garnished with steamed sugar snap peas
"In Miami, spring is technically our summer, so the star of this course is the Florida heirloom tomato. It reaches peak flavor during the spring months, while the rest of the country doesn't get flavorful tomatoes until August," says Adelee.

Wine Pairing: A to Z Wineworks Rosé, 2006 "The fruity taste of a dry and elegant rosé like this one tends to complement shellfish like blue crab," says Anu.

Third course: Sticky braised short ribs in an apricot saffron sauce, served with carrots, golden beets and asparagus ragout topped with watercress
"Instead of featuring just one seasonal vegetable, this dish celebrates spring's bounty by including an array of colorful, fresh produce—guests will love the variety," says Adelee.

Wine Pairing: Domaine Charbonniere Vacqueyras Rouge, 2006 "This medium–bodied Vacqueyras from the Rhone Valley in France strikes a balance—it's aromatic and pulls in fruity elements," says Anu.

(Credit: Brides.com)

Cheers to Bridal Season!

2010-03-18T22:52:00.006-04:00

With Spring weather also comes Bridal Season! Swirl loves Brides and our wine tasting events are a perfect way to get ready to say I do. A Swirl event is a great way to have a unique bridal shower, bachelorette party or even cocktail reception for your wedding.

Swirl had the opportunity to participate in an event last weekend with the lovely ladies of Merci New York and Poppies and Posies along with other bridal bloggers, vendors and enthusiasts!

Merci New York is a fabulous place to go for wedding inspiration. For brides looking for a great idea for local vendors it has beautiful photos that help you plan all of your wedding details. Merci also is a stylish house that can help you create inspiration boards as well as put together chic guest gifts.

Poppies and Posies is a beautiful floral and event design firm who creates gorgeous floral arrangements that are inspired by the organic movement. For the Bride who wants something fun and unique their flowers are gorgeous!

A great tip from Swirl, when you are choosing wines for your bridal event or wedding itself think fun rather than trying to impress your guests with big label wines. Instead of an expensive toast with Champagne try serving a refreshing Prosecco or Sparkling Shiraz! A favorite of ours is Althea Prosecco which is fruity, bright and refreshing. We like it better than Champagne and your wallet will as well!

Swirl Events will also be toasting brides this coming March 23rd and 24th at Urban Wed! There are a limited number of 50% off tickets that can be purchased by using "urbanwedhalf" when ordering. Hope to see you there!

(photos courtesy of Jen Huang photography)

New Zealand Special

2010-01-27T22:04:00.003-05:00

I confess that for me, the best wine choice is always something from New Zealand. From the stunning scenery to the friendly people, it is no wonder that they grow some of the best wines in the world. They have great drainage from the hilly terrain, abundant sunlight and a pure aquifer to feed the grapes. New Zealand Sauvignon Blancs are not a new story, but definitely a story worth telling again. Here are some shining examples in my opinion, some with a bit of a twist.

1. Craggy Range, Sauvignon Blanc "Te Muna Road Vineyard", 2008. $17.95. I am not leaving a vintage here because they are all good. The 2007 and 2008 are particularly noteworthy (across the whole country) but they are all amazing. When I open a bottle it takes me back. Citrus hints, kiwi fruit, flint, green apple, fruit forward on the nose. On drinking the fruit is still there, but it has a restrained quality that is not always a trademark of New World wines.

2. Mahi Vineyards Sauvignon Blanc, Marlborough, 2008. If you can find it this is a great small production wine. The juice was fermented cool to retain the fruit characters and then held on yeast lees for three months to gain palate richness and texture. A small portion of this was kept in older French oak to once again add complexity. The Mahi shows a range of fruit characters, from citrus through to tropical notes. The palate has an elegant structure with a textural mid-palate and a long finish.

3. Seresin Sauvingon Blanc Marama Marlborough 2006. $26.77. Seresin is a great vineyard, with a small tasting room overlooking the vineyard sloping down from it. The Marama is biodynamically grown and hand harvested. They use wild yeasts, and age the wine in oak for 15 months. The bouquet is of pineapple, mushroom and citrus with a hint of buttered toast. The Marama is absolutely delicious, with vanilla, grapefruit and strawberries on the palate with a pleasing grassy finish. It really shows the care that the Seresin team put into all there wines. The flagship Seresin is great for weeknight specials when you just need to get away from the dreary weather. Like opening up a bottle of sunshine.

4. St. Clair, “Pioneer Block 3” Sauvignon Blanc, 2008 $18.95. This is another amazing vineyard from which almost any bottle is a good choice. When I visit the tasting room in Marlborough I feel like a kid in a candy store. In addition to the flagship Sauvignon Blanc, St. Clair issues, "Pioneer Block" bottles that are single vineyard wines that really show the breadth of terrroir that can be found in Marlborough. They do 11 Sauvignon Blanc Pioneer Blocks, one that is a standout is Pioneer Block 3. It has a fresh vibrant palate of passionfruit, gooseberry and crushed herb. The wine has a wonderfully full and rich palate with striking minerality. It is the crushed herb flavours that make the Block 3 a little bit more edgy than a traditional Kiwi Sauvignon Blanc.

I always enjoy these wine on there own to really take me back to this amazing country, so no food pairings here. There is so much more to say about Kiwi wine: the Bordeaux blends from Hawke's Bay or the unbelievable Pinots from Central Otago, but we can save that for the next installment. Enjoy!

Anu Pohani

Savvy Cookie and Wine Pairings for the Holidays

2009-12-08T11:16:00.009-05:00

'Tis the season and the cookie exchange parties are in full swing. If you're a sampler at heart, preferring to order 3 tapas rather than one entree, then this is your dessert heaven. But why do the foodies get to have all the fun? This year, take one for the oenophiles and incorporate a dessert wine pairing. If you're a novice to pairing wine with dessert, just keep in mind that the wine should be at least as sweet, if not a touch sweeter, than the cookie you are serving it with. Otherwise, the taste may veer towards bitter or sour. Here are a couple recommendations of cookie & wine pairings to get you started. And if you run out of time to actually make the cookies yourself (tsk tsk!) others will be so smitten by your bottle that they won't even notice ;-)

Sugar Cookies: The bubbles in a demi-sec sparkling wine (which is sweeter than a standard sparkling wine) go wonderfully with the crunchy sugar coating on the cookies. Try Cerdon de Bugey, Demi-Sec, Lingot Martin . This delightful French sparkling rosé is made from the Gamay and Poulsard grapes. It's full of redcurrant and strawberry flavors. ($20)

Gingerbread Cookies: Try a sweet and creamy Sauternes to accompany the spicy ginger. Le Tertre du Lys Sauternes is a perfect match, showing delicious honey, vanilla & fruit flavors and is sure to be a holiday hit. ($25)

Chocolate & Peppermint Cookies: A holiday favorite! Cabernets and Zinfandels are a great match for any variation of mint and chocolate because they have pronounced minty nuances of their own. For starters, try Rosenblum Zinfandel "Maggie's Reserve" from Sonoma. This California Zin is a cornucopia of rich raspberry, blackberry and cherry, with hints of clove and mint that explode on the palate. ($30)

White Chocolate-Based Cookies: White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for Moscato d'Asti. This dessert wine, which is dangerously easy to ingest, will pick up the creaminess of the white chocolate. Moscato fabulously accompanies any fruit-filled cookie as well. Moscato d'Asti, G.D. Vajra, from Piedmont, Italy is one of my favorites. ($20)

Dark Chocolate-Based Cookies: Dark or bittersweet chocolate needs a stronger wine with concentrated fruit notes, and perhaps a hint of its own chocolate notes. Cabs and Zinfandels have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting combination. But if you're feeling a bit adventurous, give Banyuls, a red dessert wine from the Pyrenees region of Southwestern France a try. Made from the Grenache grape, it has hints of espresso, plums, and mocha and is credibly presented as one of the few wines that goes naturally with chocolate. Banyuls Clos de Paulilles from Languedoc-Roussillon, France is a great option. ($20)

Milk Chocolate-Based Cookies: Ruby Port, a fortified wine, is the strongest match with milk chocolate. Its nutty nuances highlight milk chocolate’s nutty and caramel notes and enhance the overall chocolate flavor. Warre's Warrior Special Reserve Port from Douro shows fragrant aromas of fruits and a rich palate dominated by sweet black fruits. A perfect combination. ($15)

Caramel, Toffee, or Butterscotch Cookies: Hungarian Tokaji, with notes of apricot, butter and caramel, pairs well with buttery salt caramels. Try Tokaji Aszú 3 Puttonyos, Imperial Domain of Hétszolo. The level of "puttonyos" refers to the amount of sweetness in the wine and this gem falls right in the middle, with plenty of apricots, honey and peaches on the palate. ($25)

Nut-Infused Cookies: Tawny Port is nutty by nature and the perfect match. Taylor Fladgate 10 Yr. Reserve Tawny Port from Douro is a lovely fortified wine that has notes of dried fruit and nuts with aromas of caramel and toffee. It is best served slightly chilled. ($30)

Shortbread Cookies: A sparkling white wine that cuts through the rich, buttery flavor of the shortbread works best. Try Michel Frères, Crémant de Bourgogne (a Crémant is the name of a sparkling wine made in the traditional Champagne method, but outside of the Champagne region in France). This wine is dry, mineral-driven, and full of citrus and mixed apple fruit on the palate. ($15)

French Lace Cookies: Like lace cookies, a late-harvest riesling is light and delicate. The wine's peach and apricot flavors also work well here. Richter Estate Riesling from the Mosel-Saar-Ruwer region of Germany is an instant crowd pleaser. ($15)

All of these wines can be purchased online or in-store at Astor Wines.

Megan Golliday

Surprising Bubbly for the Holiday Season

2009-12-03T10:47:00.009-05:00

The start of December can mean so many things to so many people, but to me it is the start of the Party Season. Open houses, corporate get-togethers, impromptu drinks out with friends all in the name of the holiday season and cheer often including toasting with a glass of bubbly. If you are going to a ton of parties where the bubbly is flowing and you maybe responsible for bringing some, here are some alternatives to the traditional bottle of methode traditionelle that are often both a pleasant surprise to your host, and a pleasant surprise to your budget!

For Something Different
Princess Royal Station Sparkling Shiraz – Burra Creek, South Australia $21.99.

This sparkling wine is sure to surprise even the most knowledgeable wine drinkers. For your friends who love red wine and love bubbly, this marries the best of both worlds. The wine shows lovely fresh cherry and berry fruits with hints of chocolate and spicy pepper on the nose. The palate displays rich berry fruits with the method champenoise adding a layer of freshness and delicacy.

For The Girls
Mumm's, Napa Brut Rose NV $18.95

This wine is a great option for your holiday season or an all-girls poker night. Bring a little cheer to the occasion (for some reason this wine make me giggle…might be the bubbles). Medium–bodied, this is the signature sparkler for Mumm’s in Napa. It has a rose petal aroma with touches of vanilla, strawberries and melon. On the palate it shows firm acidity and crisp structure. Further layers reveal crisp yet creamy qualities that are rich and lingering.

For The Budget
2005 Marques de Gelida Cava Brut Exclusive Reserva $10.99

If what you love about champagne is the small bubbles tingling your tongue, the creamy texture and the warm biscuity flavors and aromas, then you really have to stick with methode traditionelle: that 27-step process that makes champagne so wonderful. What isn’t so wonderful may be the price tag that this hard work brings to the bottle. Thankfully, the Spanish are willing to bring us our M.T. fix on the cheap. This is a great budget option, with tart apple flavors carry over in its crisp and creamy mouthfeel, with a gentle hint of sweetness in the background.

For The Splurge, But Not Too Splurgy
Hiedsieck & Co Monopole Blue Top $34.99

When nothing but champagne will do this is a great option. It was my wine instructor’s favorite champagne. And it is easy to see why. It is perfection in a glass. A textbook example of why Champagne is Champagne and everything else is sparkling wine. The nose reveals buttermilk biscuit and toasty notes with floral components and a touch of honey. It has a creamy mouthfeel and a touch of richness. At this price point, it is a great Champagne.

Anu Pohani

From Novice to Connoisseur?

2009-11-22T20:46:00.005-05:00

I’m (relatively) new to wine. Until a couple of years ago, I knew virtually nothing about it, aside from the fact that I preferred white, in part because drinking red makes my teeth turn red and I take on a distinctly vampiric appearance. I was accustomed to letting others order my wine for me at restaurants and wine bars, and trying (and failing) to put on a brave of-course-I-Know-What-I’m-Doing face when having to choose wine at a retail store for a gift or party. In fact, I was reminded of my old self when, while working as a Wine Educator for Wine & Food Associates on behalf of the New York Wine & Grape Foundation, I asked a man who was strolling by whether he would like to taste some New York Wine. He replied, “No, that’s okay, I’m not a connoisseur.” Unfortunately, I think a lot of people find wine intimidating and seemingly inaccessible. In fact, one of my instructors wisely noted that (even for connoisseurs) wine is a vast study with a never-ending horizon, always a little beyond our reach.

When I first started my studies, I hadn’t yet evolved from the point of intimidation to inspiration. I got together one night with a few new friends a.k.a. wine geeks after class, and one in particular spoke earnestly about Robert Parker and his Points, offering these stats in conjunction with various wines of which I had never heard. “What are points? Who is Robert Parker?” I innocently asked. The earnest new comrade explained this simple scoring system, and informed me that less than 80 points would surely be swill. Which only made me wonder why it isn’t a 20-point system but I didn’t pose the question. I had revealed too much naiveté already.

Once I had a few good lessons under my belt, however, I was ready to start finding my own path and some inspiration in this new adventure. So, I crashed an industry tasting hosted by one of New York’s celebrity-like importer/distributors. The atmosphere was electric. Winemakers from all over the world were presenting their finest products, and plenty of cheese and espresso were available to keep the industry awake and sober during this full day event. I stole my courage and approached a man who didn’t have a crowd at his table. His name was George Hendry and he is from Napa. He told me that after years of selling his grapes to Mondavi, he decided to use them to make his own wine. As an artist, I was impressed by this potentially risky financial decision to move from essentially working for someone else to creating his own product, his own work. I told him I was really just a student but he was more than happy to share his knowledge and passion with me. I think George Hendry’s wine was much more modest than some of the rock-star wines represented at that event but he stands out for me because he is a man who works his own land, produces his own wine, and wanted to share that with me. I plan to visit his vineyard first the next time I go to Napa. I have a feeling it won’t be sexy or glamorous like we’ve come to expect of Napa, but it will be just what I am looking for.

I am at the beginning of what could be a lifelong process of learning. I am now inspired. I would like to visit small, family run vineyards, gaining experiential knowledge of the grape growers and wine makers, their land, and their craft. If possible, I would like to spend some time working on the land, learning about wine from the very bottom, up. Education thus far has motivated me to want to know more. It has provided me with a sound foundation but I am eager to get to the source of the matter. To me, wine, for all its seeming mystique, cache, and complexity, is at its core, most simply about the land, the people who make it, and the people who drink it.

Rebecca Mills

A New Thanksgiving Wine Idea- Les Traverses de Fontanès Vin de Pays d’Oc Rouge 2007

2009-11-16T22:41:00.001-05:00

Les Traverses de Fontanès Vin de Pays d’Oc Rouge 2007 (100% Cabernet Sauvignon) (available at Slope Cellars, Brooklyn, $14.99/btl)

Ah, Thanksgiving wines past. You’ve done Riesling. You’ve done Zinfandel. You’ve even done Gamay. And they’ve all done their jobs…of not competing with the crazy array of flavors and spices, of being all-American, of being light and easy, respectively. But now you want to do something different, not to go against the grain, but just to change things up a bit, maybe deepen your appreciation for the old reliables next year. They’ll be there for you, not to worry. And goody for you, because in just walked the Languedoc’s Cyriaque Rozier with his Traverses de Fontanès Vin de Pays d’Oc Rouge 2007, a bright, fresh, Cabernet Sauvignon that’s just perfect for Thanksgiving, even though it’s not brimming with fruit and acidity a la Riesling, all-American like Zinfandel, or light like Gamay. We like to think of it as the uninvited Thanksgiving guest who ends up being the life of the party without taking over.

Les Traverses de Fontanès is fresh and youthful, with a shimmering garnet, almost opaque appearance, and translucent purple rim. The forward nose offers cassis jam, kirsch, and a pleasant whiff of acetone. Sipping, we get sweet-tart cassis, a bit of cedar, and silky texture, underscored by a quick brush of tannin. Second sip, we get some caramel and salt, and a bit more concentrated cassis at the core, all within a medium-weight frame. But this is only if you pay attention. For those of your guests who aren’t taking wine notes, it’s just a delicious wine that seems to go well with everything you’ve put out or they’ve brought over. With turkey, dressing, and gravy, it provides just enough acidity to balance the fat and protein. With sweet potatoes and orange-cranberry relish, it holds its own against the sugar and tart fruits. There’s no real spice element, so it doesn’t compete with highly seasoned dishes, so much as complement them. And it’s not heavy, so it tastes like another one: the Fontanès is a quaffer in the end. We like to serve it barely chilled.

By pumpkin pie/football time, the Fontanès has worked the room without bringing up politics or religion, charmed everyone, and more than made up for showing up uninvited. Everyone wonders why he wasn’t invited in the past. This is what Thanksgiving should be. Or at least what a Thanksgiving wine should be.

Beth Baye

Wine for Thanksgiving Dinner

2009-11-12T12:09:00.001-05:00

Thanksgiving dinner is a grazer’s dream but a challenge in terms of figuring out what wine to serve. Plus, from Mom’s marshmallow topped sweet potatoes, to Grandma’s stuffing to Dad’s turkey it’s loaded with tradition. If you’re tasked with bringing the wine, these factors can make it somewhat intimidating.

The right Thanksgiving wines will work well with a wide array of flavors and textures but won’t overwhelm the dishes. It also pays to seek out wines that aren’t too tannic or too high in alcohol. The wine selection can become a tradition as well. Bring the next vintage of the same wines each year. If you make it a tradition, it has to be consistently well-made wine to which everyone welcomes. Most importantly, Thanksgiving is a celebration, a time for fun and bringing people together – so have fun with your wine choices, but plan what you want to bring so you’re not scrambling last minute at the wine shop. I won’t tell you how many bottles my family went through last year for fear of cautionary letters of concern, but suffice it to say, I’m glad we planned ahead.

Riesling

I sincerely hope the days of poorly misunderstood Riesling’s bad rap are over. The high acidity is perfect for cutting through an item’s richness while the light body doesn’t overwhelm the dish. A slightly off-dry version makes it nearly universally pleasing. If you haven’t added a quality Riesling to your must-haves list, I implore you try it.

Dr. Konstantin Frank, Riesling Semi-Dry, 2008, Finger Lakes, NY ($15)

Willamette Valley Vineyards, Riesling, 2007, Willamette Valley, Oregon ($11)

Pinot Noir

Another favorite go-to wine for Thanksgiving is Pinot Noir, again for its amenable style. Save medium-bodied, elegant versions for the dinner table and drink heavier, fruit-forward types as an aperitif.

-MacMurray Ranch, Pinot Noir, 2007, Sonoma Coast, CA ($24)

-Girasole Vineyards, Pinot Noir, 2008, Mendocino, CA ($11)

Zinfandel

The Classic red wine to have with Thanksgiving Dinner is a Zinfandel. Although potentially Croatian by origin, Zinfandel has become a distinctly American grape appropriate for this quintessential American holiday. This is a rich, zesty, peppery red wine, not to be confused with White Zinfandel. Make sure the wine isn’t too high in alcohol, which is often the case with Zins from California.

Rancho Zabaco, Reserve Zinfandel, 2007, Dry Creek Valley, CA ($24)

Ridge, Pagani Ranch Zinfandel, 2007, Sonoma Valley, CA ($30)

Cabernet Sauvignon

While not inexpensive, a Cabernet Sauvignon with a few years of age (if not more) can be a wonderful wine to add as a holiday tradition. Its tannins have somewhat mellowed out while the rich flavors and structure still shine. These are “special occasion” wines that truly celebrate the generosity of the holiday.

Louis M. Martini, Monte Rosso Cabernet Sauvignon, 2005, Sonoma Valley, CA ($85)

Robert Keenan, Cabernet Sauvignon, 2004, Napa Valley, CA ($45)

When is it okay to send a bottle back?

2009-11-04T14:17:00.000-05:00

When is it okay to send a bottle back (and how to do it politely)

Sending back a bottle of wine at a restaurant can seem intimidating or snooty, but the occasion to do some can come up. Have the confidence and voice your informed opinion if either a) you smell or taste the wine and sense cardboard or musty basement aromas or flavors. That means it’s faulty or “corked.” or b) if the sommelier or waiter chose the wine for you after you described what you were looking for and the actual wine doesn’t fit the description, send it back.

You can’t send it back if you just don’t “love” the wine you picked, unfortunately. A way to avoid this situation in the future is to order a glass or bottle that is sold “by-the-glass” and ask for a taste of it first. The waitstaff should easily oblige you.

To politely send a bottle back, first ask the waitress to smell the wine herself and comment that you think it’s corked and mention the musty aromas. Or, ask her to try the wine herself either from the bottle at your table or, if you ordered it by the glass, the bottle from which it was originally poured. You can also mention how the wine doesn’t match your request but be prepared to voice why and reassert the qualities you’re seeking. Strike an authoritative yet kind tone and you should quickly be accommodated.

2009-11-03T14:14:00.001-05:00

Throw A Wine Tasting Holiday Party at Your Place

Are you a holiday entertainer? Time to start planning. With Swirl, you could throw the best holiday soiree where the RSVPs flood in - who can resist a wine tasting party?! The best part of all, you don't have to lift a finger - Swirl Events makes your holiday entertaining effortless with our special holiday party packages.

For this holiday season, we can work with you to craft a package for whatever size and style of holiday party you're having - whether guests stay all night or come open house style. We're available weeknights and weekends and serve NY, NJ and CT.

Call 917.463.3994 or Email Info@SwirlEvents.com

We provide EVERYTHING for your party including:

Amazing wine
Gourmet chocolate and cheese pairings
Elegant stemware and all the party essentials (plates, trays, silverware, etc.)
Our team of professionally-trained, dynamic Swirl wine experts.
We can come to you OR help you locate the perfect venue.

AND NOW - Swirl Events is offering our wine tasting parties as a holiday gift. It's the perfect experiential present that's different from the "usual." We present you with a beautiful, customized, gift certificate redeemable for the amount you set. Just email Info@SwirlEvents.com to get more info.

Wines for Halloween?

2009-10-29T16:14:00.003-04:00

While the kids are out trick-or-treating this Halloween and you’re stuck at home passing out candy, try some wines that are tricks and treats in their own right (drinking out of plastic jack o’ lanterns optional).

Wines that trick

Anne Amie Vineyards, “Prisme” Pinot Noir Blanc, 2007, Willamette Valley, Ore. ($45). This golden-hued wine made from organic Pinot Noir grapes is a “Vin Gris,” a white or rose wine made from black grapes in a method different from traditional roses. It spends 18 months aging in French oak barrels. If you were blind-folded and sipped this, you’d swear you were drinking a creamy, toasted Chardonnay.

Fre Sparkling Brut ($6). I’m usually not a cheerleader for dealcoholized wine, but this alcohol-free sparkling wine is pleasantly surprising and a nice option for revelers who are designated drivers. Keep a bottle or two on hand as a responsible host. Crisp and dry, the red apple flavors and bright acidity set this sparkler apart from other non-alcoholic counterparts.

Wine Cube 2007, Chardonnay, CA ($17, 3L). Part of a trend that threw many for a loop was the comeback of boxed wine, albeit in a more premium style. The Wine Cube is a joint project between Target and Trinchero Family Estates, whose estate wines start at $35. The tricky part — it’s a boxed wine that is actually tasty. The medium-bodied, pleasing Chardonnay is quaffable and bursts with Granny Smith apple flavors.

Wines that treat

Seven Sisters, Bukettraube, Odelia, 2008, South Africa ($13). The rarely seen Bukettraube grape produces a semi-sweet wine from a storied vineyard with the nuttiness and complexity of a much more expensive wine. White flower petals and clover honey with a good amount of acidity at its backbone balance the sweet flavors.

St. Supery, Moscato ($20). Intense tropical fruit flavors of lychee and ripe white peach and the juice of sweet green grapes hit your palate and linger with a slightly sweet finish — a perfect complement to fall’s poached apple and pear desserts.

King Estate, Signature Vin Glace ($18). An superb ice wine from 100 percent organic Pinot Gris grapes shows that sweets don’t have to come in colorful wrappers this holiday. Made from a process wherein ripe, frozen grapes provide concentrated sweet juice, try this wine with almond cookies for a real treat.

What to do when a bottle is presented to you at a restaurant?

2009-10-26T17:19:00.000-04:00

What to Do with That Bottle?

You confidently ordered the wine for the table and the waiter presents the bottle to you. Your tablemates eagerly look to you. Haven’t you done enough? Here’s how to masterly finish the job in 3 quick steps.

Check it out – Make sure the bottle is actually what you ordered. Make sure you have the right winery/producer, vintage (year), grape, and region.
Give it a swirl – Your waitress or sommelier will pour a small amount of the wine in your glass. Give it a vigorous swirl (there’s little fear of spilling here since it’s such a small amount).
Get your nose into the game - Now smell the wine. As long as it doesn’t smell like old cardboard, musty basement or vinegary, nod your head and thank the sommelier. She’s not looking for a lengthy discussion on the wine. She just wants to make sure it’s not “corked” or tainted in some way. You don’t even need to take a sip of the wine, although you’re more than welcome to in order to get a better sense on the wine.

By the way, the cork may be presented to you. Do yourself a favor and just set it on the table. You can’t tell much from smelling it or squeezing it.

Bodega Bernabeleva Garnacha - Autumn in New York

2009-10-20T17:29:00.003-04:00

Bodega Bernabeleva Camino de Navaherreros Garnacha 2008 ($15, Available at Picada y Vino)

"Autumn in New York/You'll need no castle in Spain..."

And so goes the song. OK, so you might not need a castle in Spain, but you might find yourself needing this biodynamically produced garnacha from Madrid to ease the transition from a pretty decent summer into what's looking to be a textbook-brisk autumn in New York.

We found that this wine welcomes cooler weather but lets you hold onto your memories of warmer days - kind of a scarf and sweater to Priorat's full-on coat, hat, and gloves. Presenting itself with a luminous, blue-purple red appearance and fresh plums and herbs on the nose, then revealing blue fruit, bright acid and dusty tannins on the palate, this wine is as cozy with a plate of cured jamón, mustard and cornichons as it is with sausage soup.

As it as it opens up in the glass, the fruit gets a bit sweeter, a bit of saffron is detected, and we can't help making Châteauneuf du Pape comparisons, as we're wont to do when tasting grenache-based wines. This wine could handily hold its own against some of the younger, new world-style Châteauneufs, but it's definitely doing its own thing, Spain style. Plums more than cherries, raw almonds rather than marzipan ... fall rather than winter, let's say. It's loaded with flavor but without too much weight, which is what we want when we're still a bit in denial about summer's end. Hey, it's a lot easier to greet autumn in New York when you've got this bottle to take off the chill.

-written by guest blogger, Beth Baye

Office Holiday Party Idea in NYC

2009-10-15T13:26:00.002-04:00

A Wine Tasting Office Holiday Party

A SWIRL WINE TASTING is a festive, fun and elegant idea for Corporate Holiday Parties from 8 to 600 guests. A wine tasting is a great way to add a theme to your holiday party. The best part of all, you don't have to lift a finger - at Swirl, we'll make your entertaining effortless. We work with you to fit your budget, allowing you to still celebrate with style. Previous clients include Simpson Thacher, McKinsey, BCG, JPMorgan Chase and many other firms of various sizes and industries.

Call 917.463.3994 or Email Us at Info@SwirlEvents.com

We provide EVERYTHING for your party including:

Amazing wine
Gourmet chocolate and cheese pairings
Elegant stemware and all the party essentials (plates, trays, silverware, etc.)
Our team of professionally-trained, dynamic Swirl wine experts.
We can come to you OR help you locate the perfect venue.

Please help spread the word and send this to your colleagues who plan your team or company holiday party.

K Vintners "Milbrandt" Wahluke Slope Syrah - The Robert Pattinson of Wine

2009-10-14T12:55:00.002-04:00

SwirlSavvy has jumped on the New Moon bandwagon all in the name of an unbeatable Syrah. Drinking the K Vintners Milbrandt Wahluke Slope Syrah from Columbia Valley, Washington immediately brought teen (and admittedly, grown-up) heartthrob Robert Pattison ("RobPat" for those who think Perez Hilton should be required reading) of the Twilight movie series to mind.

Like the latest "It Boy," the K Vintners Syrah has a dark, spicy side that Robert's smoldering eyes seem to echo. Pattison seems to keep the mystery quotient high as does the Syrah with its layers of tobacco and dark fruit in a smooth, refined manner which is what can be expected from this highly acclaimed corner of Washington, which coincidentally, is where Robert's brooding vampire clan resides. But no vampire legend here - this $25 Syrah easily passes for $37 bottle, good enough to dig your fangs into.

What Does Your Wine Choice Say About Your Personality?

2009-10-12T11:28:00.002-04:00

Does the wine you order say something about your personality? As any woman will tell you, it’s her prerogative to shift personalities as quickly as she goes from a patent leather pump to a jeweled flat – so check out what wine you would be today.

Chardonnay – Like a favorite cashmere cardigan, you’re comfortable with yourself, fun-loving, and easy-going. You’re true confidant at work or at play.

Sauvignon Blanc – Always up for spinning a tale or the latest bawdy joke you heard, your sharp wit and priceless one-liners liven up any conversation with your fresh take.

Riesling – Your sweetness is always counted on, but underneath it lurks a curious, adventurous side that emerges in the boardroom or the bedroom.

Pinot Noir – You strive for a touch of chic elegance and you’re a lover of food. You like to err on the side of class when making a statement, be it fashion or otherwise.

Cabernet Sauvignon – Your bold side doesn’t take a day off and you’re rightly unapologetic about it. You play with the big girls and never fail to give an honest (or at times blunt) assessment.

Shiraz – Unafraid to make a move, your spicy side gets you past the velvet rope, through the glass ceiling, and his digits.

Merlot – You’re the level-headed go-to gal who can always be called on to calmly settle who-wore-it-best disputes, your frazzled girlfriend, or the check.

The Wine Cube - An Adorable Boxed Wine?

2009-10-09T12:36:00.003-04:00

I'm slightly embarrassed to even write this, but I found a wine that can only be described as "adorable." The Wine Cube, a collaboration between Target and Trinchero Estates, is the most adorable boxed wine in its 1.5L version. And yes, that's the first time and last time I use the word "adorable" to describe a wine - but it just is...hear me out! The Chardonnay is housed in a 5"X5.5" sunny yellow cube and fits snugly into any open space in your refrigerator. Boxed wine has received a ton of press from the wine trade in the last two years. Wine Spectator even bowed its head recently and did a feature on it, incidentally, they rated the Wine Cube Chardonnay the best boxed white wine from the US.

But are consumers ready to accept a boxed wine? Even if you are the most open minded consumer willing to try out these boxed, spouted wines, it may still be a habit kept well hidden from anyone but your significant other and mom. But that's where the Wine Cube comes in. Not only is the Chardonnay highly drinkable, it's actually designed chic enough to pull out in front of guests at a party. You'll all marvel at Target's usual superior marketing and design strength wondering when Wal-Mart is going to catch on. While you're chatting, you'll enjoy a medium-bodied, lovely Chardonnay that is quaffable and bursts with Granny Smith apple flavors. The 1.5L box holds the equivalent of 2 bottles, but don't fret if you can't finish it within one evening. The Wine Cube claims to hold its own for one full month. And at about $10, that's one claim I'm willing to test.

Wine Perfect for Football and Tailgating? Oh yes!

2009-10-01T18:23:00.002-04:00

It might be heresy to propose this, but when I'm tailgating before (and, to be honest, during) a football game, I prefer my beverage of choice to be wine, not beer.

I can't be the only one out there with this inclination, so this column is dedicated to you, my group of football fans willing to risk the occasional raised eyebrow to sip as you please.

Naturally, the criteria for a tailgate-appropriate wine is different from my guidelines for regular weekday wines or those for special occasions.

Football-ready wines should be approachable and should not require an in-depth analysis after each sip. These wines should instantly comfort and bring a smile to my face, then quickly allow me to move on to chiding the opponent or heckling other fans.

The choices also should be affordable and typical tailgate food-friendly.

With this criteria in mind -- and knowing that the first glass gets tipped back earlier than most other sipping occasions -- I lean toward bold yet easy-drinking reds that work well with burgers, barbecue and wings, and softer, fuller-bodied varietal (single grape) whites and white blends that show a nice dose of acidity for classic items like chips and creamy dip or guacamole.

For burgers, barbecue and wings

Cline, Zinfandel, 2007 CA ($10). This easy-drinking red Zinfandel (not to be confused with blush wines or White Zinfandel) has a gorgeous nose of vanilla due to oak aging, with black cherry and raspberry flavors that will sing with barbecue.

Torbreck "Cuvee Juveniles" 2008, Barossa Valley, Australia ($17). The Grenache, Shiraz, Mouvedre or "GSM" blend lends a baked blueberry nose and raisin, plum and cocoa notes on the palate that are not quite as powerful as many Shiraz from the same region, making it perfect for daytime sipping.

Yellow + Blue Malbec ($12). Made from organic grapes, this Malbec will not only stand up to chewy, meaty textures, but it's incredibly convenient. It comes housed in a soft Tetrapak (think juice box for adults) that's easy to lug around (it weighs less than two pounds) and won't break. Bonus: It has two more glasses of wine in it versus a regular glass bottle, making it great for larger groups. Available at Whole Foods.

For chips, dip and guac:

Misiones de Rengo, Sauvignon Blanc 2008, Central Valley, Chile ($11). The crisp green apple and lemon-lime notes of this wine are grounded by slate-y minerality. Its hefty dose of acidity balances the creaminess of dips and guacamole. Best served well chilled. Available soon at samswine.com.

Next, Riesling, 2008, Washington State ($12). Slightly sweet and soft nose doesn't overpower. Juicy rush of apricot, melon and lemon zest comes out with a dry finish. This wine is certified organic to boot. Great with fish tacos in addition to salty chips and mango salsa.

Alois Lageder, Pinot Grigio, 2008, Alto Adige, Italy ($17). Tipping the high end of our tailgating wines, this savory Pinot Grigio sets itself apart from mundane, flabby examples of the varietal with its subtle smokiness, bright minerality and slight creaminess.

How to Start Your Own Wine Shop - Part II

2009-09-30T11:00:00.000-04:00

Part II of our interview with Alyssa Becker, owner of Brooklyn wine shop, Donna Da Vine.

SwirlSavvy: When did you open the shop?

Alyssa: We opened halloween of 2008. I couldn't have picked a better day of the year. People love to let loose and enjoy themselves on Halloween and my neighborhood is so great about coming together and enjoying as a community. For our 1 yr anniversary this year we'll be having a killer tasting to mark the occassion.

SS: What were some of the initial challenges?

A: The hardest part for me was getting the liquor license. It's a long process and you never know until your finally called before the commission, about a 6-8month process(and that's a conservative estimate) whether or not they'll grant you a license. It's a nerve wracking situation...but lucky for me people on the commission saw my vision and knew that I would be an asset to the neighborhood and granted me my wine license. THANK YOU !!!!!!!!!!!!!!!

SS: What's challenging now?

I think what's always a challenge for me is sticking to that initial vision. When customers come in they have all kinds of special requests, suggestions...etc, and I love to hear them because it helps me give them what they need. But the hardest part of my job day in and day out is staying true to my vision, my taste (which is really off the beaten track-and what brought the customers into my shop in the first place) and balancing that with what customers really want and what makes them happy. Every day it's a juggling act, but with 400+ frequent buyers on my list it seems like I'm making it work. And I hope to continue to keep that balance between the wines I love and the needs of my customers.

SS: What do you like best about running a neighborhood wine shop?

A: What else...the neighborhood, and the people in it. I love knowing pretty much every customer that walks in the store- their kids names, their dogs names and what the last bottle of wine they purchased was . I grew up in brooklyn and I've chosen to raise my family here in Boerum Hill - I love being an integral part of the neighborhood and sharing my first love with the people who live here.

SS: If you weren't doing this, what would you be doing?

A: Nothing else worth doing...no matter what I would have found a way to do this.

SS: How many hours a week do you work?

A: 24/7. Owning your own place is beyond a full time job, Even if I'm not at the store- I'm out tasting wine, updating our website or placing orders with my distributors (usually while I'm trying to entertain my 5 month old). But I wouldn't have it any other way.

SS: What advice do you have for others who dream of owning their own wine shop?

A: Patience is key when starting your own business...especially a wine shop. It's a lengthy process so don't lose faith. And drink a lot of good wine along the way.

How to Start Your Own Wine Shop - Part I

2009-09-29T15:10:00.007-04:00

Do you dream of owning your own neighborhood wine shop where you know all the customers by name and can pick out the perfect bottle for them because you know their tastes. The picture is completed by your chocolate labrador lounging peacefully behind the front desk. Learn what it really takes to turn that dream into reality with SwirlSavvy's two-part interview with Alyssa Becker, owner of Boerum Hill, Brooklyn wine shop, Donna Da Vine.

SwirlSavvy: What did you do before starting a wine shop?

Alyssa: Believe it or not I was a corporate bond trader on wall street for 4 years and then went to work for Bloomberg's financial technology firm for 8 yrs. I didn't really take the most direct route to opening a shop, but I'm not going to lie, being surrounded by a couple of thousand bottles of wine is a heck of a lot more fun.

SS:What's the philosophy or style of Donna Da Vine?

A: I'm all about small production, unusual wines. Strange grapes...off the beaten path regions....vineyards no ones ever heard of ... wines with production of less than 100 cases..if it's something funky and delicious I'll bring it in. Of course I'll always carry a chilean sauvignon blanc, or a california cab, but my babies are the diamonds in the rough...the dark horses of the wine world that most people don't know about. That's where my heart lies.

SS: How did it get that name?

A: I was looking to name the shop after my mom, donna, since she was the one who inspired me to really go out and do something I loved for a living. And my husband came up with donna da vine because it means woman of the vine in italian...we thought it was fitting.

SS: What kind of wine experience did you have before starting your own shop?

A: I have come to wine in kind of a roundabout way. I took my first wine class for my 21st birthday with a man named Willie Gluckstern ("the wine avenger") and I fell in love...with wine,not Wilile :). From that point on every opportunity I had for a vacation meant me traveling to a wine region to taste(everywhere from tuscany to tasmania). I took classes at the IWC ( certificate and advanced cert classes), took classes at UC davis, moonlighted evenings and weekends at a wine shop on the upper east side and at vineyards in napa and sonoma. I was fortunate enough to befriend some winemakers from the barossa who allowed me to work part of harvest with them, as well as with some fine people out in california. I did this all while working a full time job. When my mom passed away 2002 it was the catalyst for me to leave wall street and make my love my profession.

Local, Artisanal & Seasonal Chocolate

2009-09-21T14:56:00.003-04:00

When you think of local and seasonal, CSAs and vegetables of the moment come to mind (beets currently, right?). Rarely do chocolate and candy treats dive into this realm. Enter Liddabit Sweets. Their selection of Candy Bars, Honeycomb Candy, Jellies, Lollipops and Caramels changes seasonally based on the fruit and fit of the season.

"The King" (pictured right) a brown-butter cookie with peanut butter nougat and fresh banana/milk chocolate ganache will be featured at the Swirl Events Dessert & Wine Tasting on September 23rd from 7-9 in NYC. Tickets are still available here. Treats from Liddabit Sweets taste delicious and also support local farmers. So now, you can remove the "guilty" in the phrase "guilty pleasure."

Eco-Friendly Cookies with a Buttery Chardonnay

2009-09-15T15:56:00.002-04:00

To be more environmentally friendly, I buy organic grapes and berries, but I never thought about where my Mint Milanos were coming from or what impact they were making. Call me a convert, because going forward, I'll choose Organic Almond Cookies from Gotham Cookies. Gotham Cookies is so new to market their website is still being developed but SwirlSavvy has the scoop for you early...and a way to taste them before they're widely available. Swirl Events will be featuring the Organic Almond Cookies (and perhaps their brownies!) at our Dessert & Wine Pairing Tasting Event on September 23rd. Tickets are going fast so check them out here. I'm thinking of pairing these organic, deliciously buttery cookies chock full of real almonds with a buttery Chardonnay with lots of peace and melon flavors. Have any suggestions? Leave a comment below.

Gotham Cookies offers a variety of gourmet bakery products that environmentally-conscious consumers will go ga-ga over! From organic ingredients to biodegradable packaging, Gotham Cookies strives to create luscious baked pieces of heaven with a minimal effect on the environment. Now you can say you're helping to save the environment when you down that second cookie. Come try them - and baked goods from 5 other independent, artisanal, local bakers - first hand on September 23rd. Tickets are $35.

Fudge Brownies Paired with Zinfandel?

2009-09-14T21:27:00.006-04:00

The Swirl Events Dessert & Wine Pairing Tasting Event on September 23rd continues to gain steam. I'm so happy to feature my favorite brownies, Sweet Muse which I think I'll be pairing with a rich, jammy dark Zinfandel like Crauford. I'm a purist, so creator Laura Siner's Fudge Brownies are the ultimate chocolate treat for me, but Sweet Muse has over 12 flavors of brownies and now makes the most adorable, bite sized Brownie Buttons

which come in a box of a dozen. The most original Sweet Muse offering is their full-size brownies which can come individually wrapped and include a quote in the wrapping that can be customized for your occasion. Wouldn't this make a very special and personalized wedding favor with a favorite quote from the couple on love or something about their big day? So much better than those candy coated almonds that serve better in a vicious food fight or linger at the bottom of your purse in the occasion you ever become that hungry...not that it's ever happened...I'm just sayin'

The Best Chocolate Chip Cookies, Ever

2009-09-11T10:02:00.004-04:00

Usually, I stick with speaking about wine. But if there's one other topic I'm passionate about, it's cookies. And I think I just discovered the world's best chocolate chip cookies - so I must share it. WannaHavaCookie is a local, independent and artisanal cookie maker that hand-mixes its cookies in small batches. We will be featuring her cookies at our Dessert & Wine Tasting Event September 23rd. After speaking with (P)Resident Baker Marisa Angebranndt about her secret (which she's not giving up, btw) I learned that it took her years to perfect the recipe and that it was the first recipe she worked on. What's so great about these chocolate chip pieces of perfection? The outside has a slight crispiness to it while the inside is still moist and chewy. There's a balance between sweet milk chocolate and a deeper dark chocolate. It also stands up well to being dunked into a big glass of milk.

Outside of having perfected this classic, WannaHavaCookie is known for their handmade Whoopie Pies. Whoopie Pies transport you back to your childhood and the more readily available 'Moon Pies' that don't seriously equate themselves with these satisfactory bites. The Whoopie Pies come in more than 15 different flavors. And in their adorable packaging, I think they'd make wedding guests happy at the end of the night. Just bring along plenty of milk.

Don't fret if you aren't in NYC, WannaHavaCookie ships nationwide. Now, back to more important things like trying this snickerdoodle...

Chocolate Covered Bacon & Truffles and...WINE?

2009-09-10T10:36:00.006-04:00

We can't wait to attempt this pairing. Swirl is partnering with Roni-Sue's Chocolates, famous for their "Pig Candy," crispy fried bacon strips, dipped in either milk or dark chocolate. We're going to attempt to pair wine with their unbelievable chocolate truffles - of which they have over 20 varieties - at our September 23rd Artisanal Dessert & Wine Pairing Event. What wine do you think pairs with chocolate covered fried bacon? And what about pomegranate dark chocolate truffles? Send over your suggestions. And buy tickets here: www.swirlevents.com

Love Dessert & Wine? Who doesn't - this Event is for you!

2009-09-09T11:32:00.003-04:00

My company, Swirl Events, is partnering up with 6 different independent, local, artisanal dessert makers and pairing them with wine from around the world. Learn a little about each of the partners below - you're forewarned...this will make you crave cookies, candy, chocolate, brownies... BUY TICKETS HERE (LAST EVENT SOLD OUT IN 3 DAYS!): www.SwirlEvents.com

Roni-S ue's Chocolates - The finest and freshest ingredients artfully crafted into a selection of homemade truffles, our critically acclaimed honey & tea lollipops, caramels, seasonal specialties and of course buttercrunch-our signature candy. Come watch us make our candies on-site at the historic Essex Street Market on the LES!

Sweet Muse celebrates the creative, playful spirit in all of us with freshly baked treats to indulge the senses and inspire. Specializing in rich, fudgy brownies, and offering over a dozen flavors, Sweet Muse bakes from scratch using only the finest ingredients. Brownie tins and boxes perfect for personal and corporate gift-giving can be shipped throughout the US or hand delivered within Manhattan.

Gotham Cookies is an organic bakery specializing in gourmet cookies and brownies.

Liddabits Sweets specializes in handmade candy bars, lollipops, fruit jellies, and other sweets made with the finest locally sourced ingredients. We live and work by our motto -- Local, Artisanal, Seasonal!

WannaHavaCookie specializes in small-batch cookies, bars and whoopie pies baked fresh to order, and we ship nationwide. Packaging available in classic bakery boxes, premium gift tins or party platters. Because you know you "wanna hava cookie"!

Gourmetibles seven delicious flavors of the best tasting confection to be created in years. Our gourmet snacks have been described as "too good to share" and "so good they're evil". People who try it usually buy it, those who buy it can't seem to get enough.

Dessert & Wine Pairing Tasting Event - Sept 23rd

2009-09-08T17:32:00.003-04:00

If you loved our Cupcake & Wine Tasting or missed it (but heard how much fun we had!) join us on September 23rd for an even bigger, tastier event.

Swirl Events (www.SwirlEvents.com), the wine tasting party company with a fresh, hip approach, and six different artisanal sweets makers from NYC present a Wine and Artisanal Dessert Pairing Tasting Event on September 23rd. Mingle with other dessert and wine lovers as you taste through each sweet and wine duo and debate the merits of pairing dark chocolate pomegranate truffles and caramel brownies with a spicy, smokin' Shiraz between decadent bites.

What: Taste 6 different varieties of desserts from independent, local artisanal dessert makers including Sweet Muse, Roni-Sue's Chocolates, Liddabit Sweets, Gourmetibles, Gotham Cookies and WannaHavaCookie paired with sparkling, white and red wines from around the world lead by Swirl Events' wine pros.

When: Wednesday, September 23rd, 7-9 PM

Where: AVEvenue NYC 15 W. 28th St. between Broadway & 5th Ave. www.avenyc.com ; (R/W to 28th St. stop)

How much: $35

Buy tickets here: www.SwirlEvents.com

For More Info Email: Info@SwirlEvents.com OR Call: 917.463.3994

Tickets are limited and not available at the door. The last event DID sell out within a few days.

Event is co-sponsored by AVEvenue.

Dessert and wine - who could resist?!

Love Albariño and Cooking? Check out this fun contest

2009-09-08T11:49:00.004-04:00

One of my very first posts on this blog was Albariño, the elegantly crisp, dry and aromatic wine from the northwest corner of Spain in Galicia known as the Rias Baixas region. It's near and dear to my heart since it's a perfect wine to pair with seafood and imagine you're on a sidewalk cafe on the winding streets of Spain (not sitting at your computer for the 11th hour in a row).

Below is a contest for amateur chefs – really anyone who likes to cook and doesn’t do it for a living - who can enter an original recipe that pairs well with Albariño. Check it out and email me if you come up with a great Albarino-friendly recipe so we can include it on our blog.

Contest details below:

o One grand prize winner will receive two tickets to the 36^th Annual People’s Choice Awards® in Los Angeles which includes transportation, overnight accommodations (Valued up to $1,500), and dinner for two at The Bazaar.

o Two runner-up entries will each receive a $250 Williams-Sonoma® gift card.

o All three of the top winners will have their recipes featured on the Rías Baixas Albariño website.

o Consumers can also vote online for their favorite recipe from 2008 from last year’s finalists. And the creator of the 2008 finalist recipe that receives the most online votes will also win a trip to the 36^th Annual People’s Choice Awards®.

o Anyone who votes for his/her favorite recipe from 2008 and automatically enter a drawing to win a trip for two to the 36th Annual People’s Choice Awards.

To enter and for rules, go here: http://www.riasbaixaswines.com/recipes/contest/index.php#

Uncorked NY ! SwirlSavvy as MC

2009-08-24T13:55:00.004-04:00

Want to do good while drinking great wine? Join me as I host the Uncorked NY three course dinner with food and wine pairings to raise money for the local New York charity, City Harvest.

The event was started by Heidi Weaver and friends. One of her New Year's Resolutions for 2009 was to do something for someone other than herself. She found no better way to raise money for a good cause than to share a few glasses of wine with friends! Her friends started Uncorked in Washington DC a few years ago and she thought it was so great and decided to bring it to NYC. I couldn't be happier to help out by MCing for the evening.

I hope you can join us for this event. Please feel free to spread the word and invite others. It will be a fun evening and one that honors a great cause. Check out the website below for more info and photos from Uncorked DC. Looking forward to seeing you!

Uncorked NY
Sunday, October 4th, 2009
Brasserie Julien
www.uncorkedny.org

How to Store Wine

2009-08-17T11:00:00.000-04:00

Ever wondered how to store your wine? Well, there are a number of different ways to store your wine properly, whether it's your everyday bottles or special ones you're saving for an occasion (which your significant other inadvertently drinks with his friends on a random Tuesday night.) If you're starting a collection, I advise investing in a 12-16 bottle wine refrigerator. Set it to 55' to keep both reds and whites in top form. If you start accumulating a serious collection, invest in a dual temperature wine refrigerator and store your whites at 50' to 55' and reds between 55' and 60'.

But you don't have to invest in a super hi-tech wine fridge (like the image to the right) to properly store your wine for the short or long term.

The first thing you want to do is remove any bottles you have stored in an ever-popular place - the top of the refrigerator. Wine stored on the top of the fridge experiences fluctuating temperatures, vibration and will be hotter than ideally desired. And avoid sunlight which further degrades a wine. An ideal place for storage is a cool basement that maintains a consistent low temperature. For city dwellers who may not have a basement (like myself), a dark, cool closet should do the trick. And store your bottles sideways to keep the cork in contact with the wine which ensures it doesn't dry out and allow oxygen in. Wine bottles with corks and Champagne shouldn't be stored in the refrigerator for more than two weeks.

So, if you have a bottle of Veuve sitting in the fridge, pop it open, and enjoy it tonight - because the best place for storing wine (albeit very temporarily) is in your glass.

Enjoyed the Cupcake & Wine Pairings???

2009-08-14T14:32:00.006-04:00

Thursday, August 13th marked Swirl Events' 2nd Cupcake & Wine Tasting event at AVEvents. Partner Nine Cakes made gorgeous and utterly delicious mini cupcakes in six different flavors.

Check out all the photos here

And see if you made it into our videos of the night right here on the blog (scroll down)

The favorite cupcake of the night? Consensus was that it's a toss-up between the Carrot Cake with Cream Cheese frosting and the Dark Chocolate Cake with Mayan Chocolate Frosting. What do you think? Drop in your vote for the favorite below in the comment section. The favorite wine of the evening seemed to be the Cerdon-Bugey sparkling rose from Lingot Martin that paired with the Vanilla Bean Cupcake with Vanilla Bean frosting - a classic combo.

Here are all the pairings (see below for where to buy):

Station 1: (first station as you entered, the rest went counter clockwise):
Coconut Cream Cupcake with Coconut Cream Cheese with Brisebarre Sparkling Vouvray$15*
AND
Carrot Cupcake with Cream Cheese Frosting with the Defesa White ~$10 (a)

Station 2:
Orange Blossom Cupcake with Orange Blossom Frosting with Crios Torrontes $17*

Station 3:
Vanilla Bean Cupcake with Vanilla Bean Frosting with Cerdon-Bugey sparkling rose $20*

Station 4:
Red Velvet Cupcake with Raspberry Frosting with Angove Shiraz/Viognier $13 (b)

Station 5:
Dark Chocolate Cupcake with Mayan Chocolate Frosting with Esporao Red Reserve ~$18 (a)

* = Find it at Frankly Wines in Tribeca or www.franklywines.com
a = CALL FOR AVAILABILITY - 67 Wine & Spirits, Beacon Wines, Wine Therapy, Alphabet City Wine Co., Garnet Wines, PJ Wines, Sea Grape
b = www.southernwines.com

Cute Wine Themed Bridal Favors from Gumdrop Cookie Shop (of the Un-Cheesy Variety)

2009-08-14T11:00:00.000-04:00

How adorable is this sugar cookie? And it tastes even better. People often ask me for recommendations for wine-themed favors for their wedding or bridal shower. I sadly have to suggest the usual wine stoppers or personalized wine bottles. There's nothing wrong with those options (in fact, they're quite cute), but it's been done before. Try these personalized "couture" cookies from Gumdrop Cookie Shop instead. They can be customized with whatever design or photo you want. This one is perfect for a wine aficionado's bridal shower.

Cooking with Wine, Part III - Ways to Cook with Wine

2009-08-13T11:00:00.001-04:00

Ways to cook with wine?

Wine can be used as a cooking liquid or marinade ingredient to subtly infuse flavors into a meat or fish and tenderize it with its acidity. Or it can be used in a stir-fry or reduction to quickly add flavor and dimension as you would with any other seasoning or spice. Adding a splash to cream sauces bring balance through the acidity of the wine. And to clear up any confusion, when you're cooking with wine much of the alcohol evaporates, but not all of it. The longer you cook with it, the more alcohol is removed.

Cooking with Wine, Part II - Which Wine Should You Cook With?

2009-08-12T11:00:00.000-04:00

Which wine should you cook with?

Cooking with wine gives you room to experiment with subtle flavors. When choosing a wine with which to cook, think about the characteristics of the wine. Those flavors are the ones imparted on the dish. The citrusy or grassy qualities of a New Zealand Sauvignon Blanc add brightness to a seafood dish. The creamy texture and butteriness of a California Chardonnay balances a cream sauce with its acidity while not working against it. A traditional rule of thumb suggests using a dry white wine, like a Pinot Blanc or a dry Riesling, in seafood dishes and with light meats including chicken and pork.

Use young, flavorful red wines in heavier red meat dishes, red sauces and heavier soups. Select a dry wine unless the recipe specifically calls for a sweet wine as it may in desserts. Also, keep in mind it’s not advised to use a heavily new oaked wine because of the bitterness it may impart.

Fortified wines, like sherry and marsala, which have added alcohol, are intense in flavor. That same intensity of flavor will be added to your dish.

Cooking with Wine, Part I

2009-08-11T14:09:00.002-04:00

What wine should you cook with?

Whether it’s in a long braise or a sauce quickly reduced over high heat, cooking with wine can impart subtle flavor, acidity or sweetness and depth to a dish. But be advised and step away from so-called “cooking” wines that might seem like a no-brainer when experimenting with wine in your dish.

Cooking wines, which are usually found next to bottles of vinegar, often have additives like salt that makes it undrinkable and add a saline quality to your food. It might also feel natural to reach for the half-empty bottle that has been sitting on your counter for the past two weeks. Fight these tendencies and remember this rule – don’t cook with any wine you wouldn’t drink. The same goes for really inexpensive wine. Repeat the mantra - if you wouldn’t drink it, don’t cook with it because the flavors and acidity of the wine remain and often become concentrated – concentrating poor flavors does no favor to a dish. However, it doesn’t mean you should pop open that Chateau Lafite you’ve been saving. Serve the Lafite with dinner and instead cook with a middle-of-the road, quality wine. This works well if, like me, you tend to drink a glass while you’re cooking. Cooks need to marinate too.