Portugal - Destination for The New “It” Wine

From SwirlWineSavvy by Anu Karwa

June 15, 2009

While fashion editors vie to declare the upcoming season’s new “It Bag,” I live to spot the next up-and-coming wine region where consumers are bound to come up with value as well as drink fashionably. And this season, Portugal is the latest and greatest. Long overshadowed by its more famous, flamenco-ing neighbor to the East, Portugal is finally getting its well-deserved time in the limelight. You might be saying, Portugal has had our attention. But it’s only been in one specific category, and that’s the fortified wine of Port. But it’s just now that the dry red and white wines of Portugal are becoming mainstays on restaurant lists and at your local quality wine shop.

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The Rise & Return of Lambrusco

From SwirlWineSavvy by Anu Karwa

May 21, 2009

While you may cringe and remember it as the sparkling, sweet wine ala Riunite (on ice, as the ad cheerfully suggested), the comeback of Lambrusco is upon us. And it’s highly welcome in its latest incarnation.

These wines are made from the eponymous grape and hail from a lesser explored region of Italy, Emilia-Romagna, better known for its Prosciutto di Parma, Parmigiano-Reggiano, and balsamic vinegar. Lambrusco is “frizzante,” or semi-sparkling in style. Jammy, vibrant flavors of strawberry and flowers are underpinned with a hint of rustic earth. The wines range from simple sippers to more complex and interesting finds in a wide range of color from pale pink to cherry cola red. However, good examples always have lively bubbles and refreshing acidity, making this wine remarkably food friendly. Unlike the reputation that precedes it, classic Lambrusco finishes dry.

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How to order wine with your meal

From SwirlWineSavvy by Anu Karwa

May 5, 2009

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

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

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Wines Perfect for Spring Weather

From SwirlWineSavvy by Anu Karwa

April 29, 2009

Spring is finally promising to fully unleash her warmth. That means it’s officially time to take the party outdoors. Whether it’s dinner on the deck, a picnic in the park or a full-out celebration, wine can be the perfect beverage to serve alongside summer salads and burgers sizzling on the grill. Along with your winter scarves and parkas, shed the bigger, bolder Cabernet Sauvignons and Bordeaux wines of winter, and step into something lighter. When choosing a wine for warmer weather, it’s important to keep a few things in mind. Since you’re in the heat and more apt to dehydration, choose a wine relatively lower in alcohol. And keep it crisp, refreshing and acidic, the same reason we naturally gravitate toward lemonade when temperatures creep up. The same logic makes me instinctly reach for dry Rose, dry Riesling from Alsace or Australia and Muscadet from the Loire Valley as well as sparkling wine.

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Best Rooftop Bars in NYC to drink wine & eat well

From SwirlWineSavvy by Anu Karwa

April 28, 2009

Wonder where the best rooftop spots to drink wine with some great food in New York City? Here goes:

As this weekend firmly assures us, Spring really is here. But in usual New York fashion, we’ll probably enjoy the gentle breezes and 70’ lazy days for two weeks before the oven-like heat of summer subways kicks into full gear. When the heat hits, escape the crowds at Central Park and take in one of these rooftop establishments where you can (legally) sip on more than an unnamed glass of Chardonnay while soaking in some rays and working on that St. Barths-like tan.

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Is Boxed Wine Hip Again? & How it Cuts down your Carbon Footprint

From SwirlWineSavvy by Anu Karwa

April 23, 2009

If you didn’t think you’d see 1980’s era wine-in-a-box become hip again in your lifetime, you might be even more surprised by the alternative packaging movement’s newest incarnation - wine in a tube. FOUR is the first premium California wine in a sleek eco-friendly tube. Not only does the 3L tube reduce a wine’s carbon footprint by 50% (versus a typical glass bottle) but it also helps reduce waste by staying fresh for 30 days after opening. The first release of FOUR is a blend of Cabernet Sauvignon sourced from the California appellations of Monterey, Paso Robles and Lodi from the 2006 vintage. The winemaker’s goal was to create a $25 bottle for the price of $10 by putting the savings from packaging into higher quality grapes and production. FOUR achieved their goal with this deeply aromatic wine firm with dark plum and dark toffee taste. So, leave your corkscrew and foil cutters behind - they’re, like, totally 80’s anyway.In NYC, buy it at Astor Wines. Check out more of my wine tips

5 Date Worthy Wines

From SwirlWineSavvy by Anu Karwa

April 15, 2009

If you want to impress your date or appear sophisticated, here are some “big date” worthy wine choices:

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Why organic wine?

And what’s biodynamic?

From SwirlWineSavvy by Anu Karwa

April 15, 2009

April is Earth Month and a perfect time to learn about organic wines and their kissing cousins, biodynamic, natural and sustainable wines - and why they’re important. And finally, we answer the age-old question about sulfites.

Why is the organic wine movement important: Grapes are some of the most heavily sprayed items and they have thin skins, so having a more “green” option is welcome! Also, we think of wine as something straight from the soil and vines and a somewhat more natural beverage than things like soda, cocktails, etc. But it’s surprising to learn how tampered with wine can be. These alternatives help assure us that our wine is a more direct connection from grape to glass.

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