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.



Savvy Cookie and Wine Pairings for the Holidays

'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

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

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

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?

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.

Wine Perfect for Football and Tailgating? Oh yes!

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.

Chocolate Covered Bacon & Truffles and...WINE?

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

Dessert & Wine Pairing Tasting Event - Sept 23rd

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?!

Enjoyed the Cupcake & Wine Pairings???

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

Cupcakes & Wine Tasting- August 13th!

Swirl Events, Nine Cakes and AVEvenue have partnered up for a Cupcake & Wine Tasting event on August 13th from 7 to 9PM. Tickets are $35. The last event sold out in less than 24 hours, so please sign up soon if you're interested.

Mingle with other cupcake and wine lovers as you taste through each of the six cupcake and wine duos and debate the merits of pairing red velvet with a spicy, smokin' Shiraz between decadent bites.
WHAT: Taste 6 different varieties of cupcakes from Nine Cakes paired with sparkling, white and red wines from around the world lead by Swirl Events' wine pros at the gorgeous AVEvenue Event Loft & Social Hall.

WHEN: August 13th, 7-9 PM

WHERE: AVEvenue, 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

Tickets are limited and not available at the door.

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

About the wine: www.SwirlEvents.com
Swirl offers in-home private and corporate wine tasting events with a fresh, hip approach. They're perfect for occasions from bridal showers and bachelorette parties to client entertainment and holiday parties.

---

About the Cupcakes: www.ninecakes.com
About Nine Cakes: Nine Cakes adds an air of elegance and whimsy to your party, bites of delight for your mouth, and a layer of special to your occasion.
Owner-baker Betsy Thorleifson creates tailor made cakes and desserts, with a focus on quality of flavor and a modern whimsical touch. Nine Cakes will make your sweet dreams come true.

About the Space: www.avenyc.com

The event is generously co-sponsored by AVEvenue, The Event Loft & Social Hall which is also home to AVEnts catering. With usable space for up to 160 guests for cocktails and 100 for seated functions, AVEvenue provides a blank canvas on which to create any style affair.