m a y
swizzle
t w e n t y
e l e v e n
wine the
edition
4 Sommelier
wine pairings
6
A guide to local wine bars
9
Gifts for the oenophile
10
Wine reviews
New Orleans Wine & Food Experience
14
Smartphone apps for wine fans
www.bestofneworleans.com SWIZZLE: The Wine Edition 2011
13
03
Listserve
Local sommeliers pair wine & food.
BY BR E N DA M AITL AN D
SWIZZLE: The Wine Edition 2011 www.bestofneworleans.com
T
04
he title sommelier denotes an expertise in wine knowledge and service, but the job requires just as much knowledge about a restaurant’s dishes and preparations as it does about wines themselves. Gambit talked to several local sommeliers and wine directors about their spring menus and wine lists. Brian Perkins, the wine director at Galatoire’s (209 Bourbon St., 525-2021; www.galatoires. com), has worked in just about every aspect of the wine business during the past 27 years. He owned a restaurant, worked in retail wine sales for more than 15 years, formed a wine import company and represented a large luxury-brand wine and spirits company before joining the staff at Galatoire’s last year. At the century-old Creole dining institutiton, he has continued general manager Chris Ycaza’s efforts to expand the wine cellar, which was rebuilt after suffering heavy losses during Hurricane Katrina. Perkins also serves as a manager at the restaurant. “Our customers are very wine savvy,” Perkins says. “They have refined palates. About 10 years ago, a wine importer told me that New Orleans’ diners — for such a small market — have much more knowledge about wine than in much larger markets like Chicago and San Francisco.” Galatoire’s extensive list favors French wines to pair with the restaurant’s traditional FrenchCreole cuisine. The 700-label list is a showcase for many extraordinary wines, rare finds and lesser-known varietals and regions. There are 30 wines available by the glass, roughly 35 half bottles and more than 20 large-format bottles. “The sophistication of the city’s food and wine culture has contributed to New Orleans’ restaurant patrons’ comfort in ordering wine,” Perkins says. “Here, diners don’t just waltz in and ask for some well-known label necessarily. They take their time, make their menu choices and wait to hear our recommendations.” With Galatoire’s large selection of seafood, Champagne is popular, he says. “Guests are loving the restaurant’s newest Champagne by the glass, Taittinger Brut La Francaise,” he says. Veuve Clicquot remains a top choice by the bottle. Many diners prefer white wines with signature dishes like the Galatoire goute — an appetizer combination typically including crabmeat maison, shrimp remoulade, crawfish maison and often oysters en brochette. Perkins recommends complementing it with a Sancerre, a Sauvignon Blanc from the heart of the Loire Valley.
Mia Devillier assembled the wine list at La Petite Grocery. PHOTO BY CHERYL GERBER
“The best-seller in the group is the Chateau Sancerre,” he says. ”Drinking it with the dish is like squeezing a fresh lemon over the shellfish.” With the goute, crabmeat Yvonne and the pompano with crabmeat, he also suggests 2001 Trimbach “Reserve Personnelle” Pinot Gris (available by the glass or bottle) from Alsace or Domaine A. et P. de Villaine Bouzeron Aligote, a crisp, dry wine. With lightly fried soft-shell crabs topped with crabmeat, he recommends Chateau Montelena Chardonnay or Far Niente Chardonnay, both from Napa Valley. Perkins encourages guests to order the fried soft shells topped with etouffee, and he suggests a white Burgundy like Meursault Clos de la Barre Domaine des Comtes Lafon or Guigal Condrieu “La Doriane” to accompany it. The latter wine from northern Rhone offers a pleasing contrast to the etouffee’s spiciness with a floral,
lychee, peachy character. For diners who want to pair wine and gumbo, Perkins suggests the 1998 Rolly Gassmann “Oberer Weingar ten” Gewürztraminer from Alsace. Chicken Clemenceau goes with the Nicolas Bazan “Mis Nietos” from the Holmes Hill section of Wahle Vineyards in Oregon or Domaine Jean-Jacques Girard Savigny-les-Beaune from Burgundy’s Cotes de Beaune, Perkins says. French Pinot Noirs, such as Pommard Clos des Epeneaux from Domaine Comte Armand in the Cotes des Nuits and the Cotes de Beaune Volnay Clos des Ducs from Domaine Marquis d’Angerville go well with lamb chops. For a wine that stands up to the veal chop, Perkins recommends a big Chateauneuf-du-Pape — the list has 13 from which to choose — or a Barolo — there are 20 on the list. “The pairings are even better if the diner orders the rich bonne femme garnish laden with caramelized onions and bacon on the chop,” he adds. For the filet with portobello mushrooms, Perkins shifts to a Paso Robles wine, Daou “La Capilla Collection” Cabernet blend. For the filet with bearnaise sauce, he suggests Pierre Gaillard Cote Rotie “Les Viallieres.” Working with a more contemporary menu and smaller wine list are the husband and wife team at La Petite Grocery (4238 Magazine St., 891-3377; www.lapetitegrocery.com), chef Justin Devillier and general manager Mia Devillier. The couple
served with roasted sweet potatoes, turnips and caramelized onions. Guests also order the wine with the pork cheek appetizer, Mia says. “I’m seeing lots of customers tending toward both red and white Rhones, both Old World French and New World Rhone-style California wines,” Mia says. “They appeal to me the most because they’re so varied, and I’ve noticed how much they open up guests’ palates.” To drink with paneed rabbit, Mia suggests a lighter style Rhone, such as the Cote Rotie, the Loire Cab Franc or Burgundys such as the Domaine Anne et Herve Sigaut “Les Charrieres” Morey Saint-Denis premier cru or the Paul Garaudet Monthelie “Cuvee Paul.” The grilled beef tenderloin calls for the Pahlmeyer Jayson Sonoma Coast Pinot Noir, she says. “It’s definitely big enough to go with the beef,” she says. “I’d also recommend the VMW ‘Crooked Mayor’ Napa Cabernet, the Shelter 27-29 Napa Cab and the David Bruce Petite Syrah with the steak.” Since Nathanial Zimet and James Denio parked their purple food truck Que Crawl and opened Boucherie (8115 Jeannette St., 862-5514; www.boucherie-nola.com) in a converted cottage, the restaurant has developed into a polished full-service restaurant with a well-curated wine list. Chef/owner Zimet holds down the kitchen and Denio manages the front of the house and the wine list. Denio has worked in restaurants since age 13, as well as working stints farming in Spain and commercial fishing in Alaska. He moved to New Orleans after Hurricane Katrina. Boucherie’s list includes 45 bottles and 18 are available by the glass. He’s relied on purveyors to help build his list. “They recommend wines I wouldn’t have given a second thought,” he says, “I’ve learned to appreciate that. Many are so knowledgeable and passionate. They come to me on my terms; they answer my questions.” He chooses wines he thinks pair well with Boucherie’s food and recommends them to guests. “I try to introduce customers to new wines from different varietals and produced in unfamiliar regions,” he says. With the current menu, Denio recommends an Albariño de Fefinanes from Spain with pan-seared drum served with garlicky green beans, eggplant rillettes and red pepper coulis. The wine is versatile, crisp and wellbalanced, he says. Denio also suggests the Domaines Schlumberger Pinot Blanc from Alsace with the drum. With seared duck breast served with
roasted red potatoes, tarragon, fava beans and mustard seed jus, he likes the Chateau Redortier’s GrenacheSyrah blend from Beaumes de Venise in southern Rhone. “The wine exhibits light-bodied fruit and a nice, soft Grenache character,” Denio says. “I would suggest it with just about every large plate dish on the menu.” He also recommends the PierreMarie Chermette Beaujolais with the seared duck breast. With the crispy duck confit and cucumber dill salad with gribiche sauce, Denio points to Ken Forrester Chenin Blanc from South Africa. “The herbal characters in the wine make for a good pairing,” he says. He also recommends the dish with Arista Russian River Pinot Noir, a lighter but earthier Stoller Pinot Noir from Oregon’s Dundee Hills, or the very light Belle Glos Meiomi Pinot Noir with strawberry fruit flavors from the
James Denio pours a glass of wine at Boucherie. PHOTO BY CHERYL GERBER
California coast. For the artichoke confit with caramelized onion tartlet, roasted garlic, tapenade and spicy greens, Denio plucks another Pinot Blanc off the list — Oregon’s Anne Amie from Willamette Valley. “It’s lush and creamy with the artichoke,” he says. Denio offers several choices to go with a chicken and black truffle galantine with radishes and housemade potato chips and Dijon. There’s Chateau d’Epire Cuvee Speciale Chenin Blanc from Savennieres in the Loire, a Gilles Troullier Esprit du Temps Grenache from Roussillon, the southern Rhone Chateau Redortier Grenache-Syrah blend or the PierreMarie Chermette Beaujolais.
www.bestofneworleans.com SWIZZLE: The Wine Edition 2011
married in 2008 and bought the restaurant last year. When Mia became general manager in 2009, she reviewed the wine list and saw areas that she wanted to expand and develop. “I wanted to increase customers’ appreciation of the different wines being produced,” she says about inclusions from lesser-known wine regions. She also wanted to balance wellknown and boutique selections. “That’s what appeals to me; when I suggest a little-known wine to guests, they give it a swirl and take a sip and I see their eyes light up and the ‘wow’ look on their faces,” she says. The current list totals 130 wines, and 18 are available by the glass. One of the lesser-known bottles on the list is a 100 percent Chenin Blanc from the Loire Valley, Domaine du Petit Metris “Clos de la Marche” Savennieres. “It’s great with seafood dishes, especially the courtbouillion entree and the baked blue crab, Brie and chives appetizer,” she says. For the chilled roasted beets with crawfish and horseradish emulsion, she recommends another Loire Valley Sancerre, Jean-Michel Sorbe Quincy. She also suggests the earthy Pinot Noir Fogdog from the Sonoma Coast with the dish. Another Loire Valley gem is Henri Bourgeois “Les Barronnes” Sancerre, which she suggests with the shrimp and grits with shiitake mushrooms and bacon. It also goes well with the blue crab beignets with spicy remoulade, she says. And sometimes she pairs the shrimp and grits with Saint Cosme Cotes-du-Rhone or the same vintner’s Cote Rotie from northern Rhone. “I’m a proponent of getting away from that mindset of fish with white wine and meat with red,” she says. Mia matches Rhone reds with the shrimp and grits because of the dish’s smoky bacon component. Another red wine she suggests with it is a 100 percent Cabernet Franc from Chinon: Domaine de Pallus les Pensees de Pallus. “The Cab Franc is very food-friendly and versatile,” she says. With the courtbouillon, Mia’s red choice is a Moises Yamhill Pinot Noir from Wahle Vineyards. “Justin’s version is not based on a traditional broth,” she says. “(It’s) more of a tomato-based sauce with herbs, red peppers and blue crab folded into the sauce, over layers of popcorn rice and spinach and topped with a fillet of drum. … The wine is so Burgundian and elegant with beautiful fruit.” Mia chooses a Domaine Grand Nicolet Rasteau from the Cotes du Rhone to go with grilled hanger steak
05
swizzle swizzle
wine edition
vintage
Appeal
Wine bars offer fine wines by the glass and more.
BY BR E N DA M AITL AN D
SWIZZLE: The Wine Edition 2011 www.bestofneworleans.com
M
06
ost drinking establishments in New Orleans offer a full bar, but with the rise in popularity of wine tasting and small-plate dining, wine bars are carving out a larger niche among both restaurants and taverns. They are spread across town, from the French Quarter and Warehouse District to neighborhood spots, and they typically offer a large selection of wines by the glass and bottle. Located in a 19th century building in the heart of the French Quarter, Orleans Grapevine (720 Orleans Ave., 523-1930; www.orleansgrapevine.com) exudes historic charm. Guests enter through French doors to find a romantic setting of exposed-brick walls, a fireplace and low lighting. There’s seating around a large horseshoe-shaped bar, at a high-top communal table in the center of the space and at tables spread around the dining room. Outdoor seating is also available, both on the sidewalk, offering views of St. Louis Cathedral, and on an interior patio around a fountain and goldfish pool. Since opening 10 years ago, Orleans Grapevine has been a wine bar and restaurant with a very deep wine list and full menu. There are nearly 70 wines available by the glass, and the bottle list includes upwards of 350 labels. During happy hours from 4 p.m. to 6 p.m., there are tastings of flights of three wines. Chef Eddie Ray King offers a full menu beginning at 5 p.m. daily, and cheese boards, baked Brie and small plates are available. In the Warehouse District, Bouche (840 Tchoupitoulas St., 267-7485; www.bouchenola.com) occupies a large and versatile space that proceeds from the lobby back to nooks modeled like a wine cellar with cafe tables. Bouche has lounge space with sofas and banquets and views of Tchoupitoulas Street. Private rooms can be reserved for dining or tastings and there is a cigar lounge for members. Food is served in all these areas. The wine list offers more than 40 wines by the glass, all preserved at the correct temperatures with an inert gas system. More than 50 wines are available by the bottle, and there is an emphasis on Old World wines, but new regions are represented as well. During 4 p.m. to 7 p.m. happy hours on weekdays, patrons can sample a special wine flight or enjoy drink specials and a bar menu featuring freshly made chips, toasted ciabatta and other morsels. Consulting Chef Robert Bruce crafted a menu around hearty Louisiana ingredients. Small plates feature items such as smoked tasso truffle mac and cheese, shrimp and grits, sesame-crusted tuna, barbecue shrimp and a selection of cheeses from St. James Cheese Co. For those who prefer to sample an array of wines, W.I.N.O. (610 Tchoupitoulas St., 324-8000; www.winoschool.com) is the place. It offers 120 wines, all open and preserved through an enomatic system that maintains a wine’s freshness for up to 30 days. The
Proprietor Carol Logreco and Salima Badaoui pour a glass of wine at Bouche in the Warehouse District. PHOTO BY CHERYL GERBER
automated system also allows customers to use a debit card to choose and pour their own portions. On a recent visit, the most heavily represented wine regions were France (26 wines) and California (22). Many of the wines line the walls of W.I.N.O.’s front room and there’s enough room to browse the choices. The spacious back room is decorated like a wine cellar and has plenty of tables. A limited food menu includes cheese plates, cured meats, pate, bruschetta and tapenades. A selection of beers is available. W.I.N.O. also is a wine store and offers wine classes. A relative newcomer, Oak (8118 Oak St., 302-1485; www.oaknola.com) features wine, food and live music. Oak occupies a large space and the noise level can rise during musical performances, but there also are several side rooms offering privacy. A couple of dozen wines are served by the glass, and there are nearly100 labels on the bottle list. Oak draws from every corner of the globe, and the wine selection complements an eclectic international menu. Patois’ chef Aaron Burgau created the menu for Oak, and chef de cuisine Michael Nirenberg adds new items and creative twists. Oak serves a full menu past midnight. The menu incorporates produce from local farmers markets. Nightly flights of sparkling wines and other combinations are available along with a trio of chilled Japanese sakes and a cocktail menu.
08
SWIZZLE: The Wine Edition 2011 www.bestofneworleans.com
3
4
5
6
7
8
9
PAGE 10
ing with great balance and vitality. The soils in this region are poor and stony, which offer low yields. The 2010 vintage is excellent and the fruit expressions are layered and complicated. The blend predominantly uses Carignan, with Grenache and solid doses of Cinsault and Syrah. The wine’s bouquet smells of fresh flowers, red berries and hints of melon, followed by flavors of strawberry, herbal notes and a pleasing minerality and good acid on the finish. It’s a versatile food wine and goes with seafood, light meats and many other dishes. Buy it at: Wine Seller, Bacchanal and Swirl.
4
2009 BOTTEGA VINAIA PINOT GRIGIO
SWIZZLE: The Wine Edition 2011 www.bestofneworleans.com
TRENTINO, ITALY / RETAIL $13-$15
12
Produced in northeastern Italy amid the rising peaks of the Dolomites, this straw-colored wine initially appeals to the nose with scents of lemon and tropical fruit. On the palate, taste peach and green apple and crisp acidity on the finish. Buy it at: Cork & Bottle, Canseco’s on Esplanade, Elio’s Wine Warehouse, Prytania Liquor Store, most Rouses, Bacchanal, Dorignac’s, Langenstein’s, Cellars of River Ridge, Budget Saver Food Mart and Acquistapace’s Covington Supermarket. Drink it at: Irene’s Cuisine, Mosca’s, Bombay Club, American Sector, Pascal’s Manale, Vincent’s Italian Cuisine, Andrea’s Restaurant, Adolfo’s, Austin’s, Brick Oven Cafe, Riccobono’s Peppermill Restaurant, Fausto’s Italian Kitchen, Olive Garden, Ristorante del Porto, The Hungry Forager, Assunta’s and Palmetto’s on the Bayou.
5
2010 CUPCAKE SAUVIGNON BLANC
MARLBOROUGH, NEW ZEALAND/
RETAIL $9-$15 “Cupcake” may sound like a frivolous little offering, but the wine delivers satisfying varietal aromas and flavors. New Zealand built its reputation for making fine wine on the Sauvignon Blanc grape, renowned for bracing, stiff acidity and citrus flavors, particularly grapefruit,
and strong herbal notes. That’s what’s here in complete balance with a silky texture and zesty finish. Pair it with seafood, particularly oysters. Buy it at: Prytania Liquor Store, Robert Fresh Market, Discount Express, Canseco’s, Dorignac’s, Langenstein’s, Cost Plus World Markets, WalMart, Sam’s Club, Target, Acquistapace’s Covington Supermarket, Town Crier, most Rouses, Winn-Dixies and Breaux Marts, and Fresh Market, Albertson’s and Saia’s Super Meta Market in Mandeville. Drink it at: Katie’s Restaurant and Harrah’s.
6
2009 GROONER GRUNER VELTLINER
KRENSTAL, AUSTRIA / RETAIL $13 Austria’s popular and prized Gruner Veltliner varietal makes summertime sing with its easy-drinking, wonderfully crisp, aromatic wines. Created specifically for the U.S. market, this versatile Gruner offers heady whiffs of pear, mango, vanilla and tangerine. On the palate, taste lemon zest, tropical fruit notes, guava, tart green apple, spice and hints of white pepper and honey. Grooner is fine by itself for leisurely sipping, and it goes well with everything from a chilled fruit cup to spicy Asian cuisines and sauces, seafood, shellfish, asparagus, light meats and antipasti. Buy it at: Dorignac’s. Drink it at: Green Goddess, Slice Pizzeria.
7
2010 MALLEA 62 TORRONTES SAN JUAN, ARGENTINA / RETAIL $10-$13
There are still not-fully-discovered gems from Argentina to explore. Besides Malbec, the country’s benchmark grape, Torrontes is a white varietal wine drinkers should not overlook. The grape thrives in high, dry, cold, windswept altitudes, which impart an acidity to the wine that makes it a good accompaniment to seafood or even salad. This dry, medium-bodied wine offers strong aromas of citrus, peach, mango and quince as well as apricot notes and a hint of honey. On the palate, taste stonefruit flavors, and a pleasant aftertaste tinged with lemongrass. Drink it with seafood, Asian cuisines and spicy flavored
foods. Buy it at: Swirl Wine Market, Bacchanal and Cork & Bottle. Drink it at: Green Goddess.
8
2010 GRYPHUS SAUVIGNON BLANC
VALLE DEL RAPEL, CHILE / RETAIL $9-$11 Gryphus Wine Company produces only one wine, this distinctive Sauvignon Blanc. The vineyards are more than 2,000 feet above sea level and are affected by the Pacific Ocean as well as the Andes Mountains. Strong winds keep the vines low to the ground, soaking up sunshine and warmth, and allowing grapes to achieve full ripening. Gryphus’ unmistakably Sauvignon Blanc aromatics feature lemon zest, papaya and stonefruit. In the mouth, the wine exhibits the varietal’s true character of clean pear and tart grapefruit flavors. The citrusy aspects on the palate lead to excellent acidity. Enjoy it with sushi, shellfish, salads and spicy cuisines. Buy it at: Dorignac’s and Langenstein’s.
9
2009 FLIPFLOP PINOT NOIR
CALIFORNIA / RETAIL $5-$8 Diehard red wine fans don’t have to give up garnet-toned, deeply flavorful wines just because of the summer heat. This light-style, well-crafted Pinot Noir with fruit sourced from good Pinot growing regions in California offers enticing aromas of red berries and cola followed by bright cherry and cranberry fruit on the palate. Sweet spices punctuate a velvety mouthfeel, carrying through with some hints of vanilla on the finish. Drink it with seafood, grilled meats, cheeses, appetizers and pizza. Proceeds benefit the Soles4Souls Foundation, and sales of the wine have provided more than 100,000 pairs of shoes for people in need. Buy it at: Breaux Mart in Uptown, Terranova Brothers Superette, most Rouses, Acquistapace’s Covington Supermarket, Piggly Wiggly in Covington, Saia’s Super Meat Market and Lishman’s City Market. Drink it at: Schiro’s Cafe.
World Wine
decanting a
of
swizzle
at NOWFE
The New Orleans Wine & Food Experience features a series of wine tastings and other events.
wine edition
BY I A N M C N U LT Y
haPPY hoUr $2 GaMe rentalS $1.50 PBr PIntS $3 IMPort PIntS drInk & Shot SPeCIalS
2 MondaYS 3PM-CloSe
T
$
TUESDAYS • 8pm
PInG PonG toUrneY
fooSBall toUrneY WEDNESDAYS • 8pm
8 Ball toUrneY
NEW ORLEANS WINE & FOOD EXPERIENCE
FRIDAY • 5/27 • 9pm
M AY 24-28 W W W.NOWFE.COM
$5
with wines and serves as a “preview tasting” for Cochon 555, a national traveling culinary competition to be held as part of NOWFE on Saturday at the Foundry (see www.cochon555.com). NOWFE seminars on Friday and Saturday add wine education to the itinerary, and these too include plenty of tastings. For instance, on Friday Rob Davis, vintner at the Sonoma winery Jordan since its start in 1976, leads a retrospective tasting of his Cabernet Sauvignons, discussing how they’ve evolved over 35 years. This year, the week starts with a special tribute from NOWFE. The festival’s Ella Brennan Lifetime Achievement in Hospitality Award was created last year and given to its namesake, the matriarch of the Commander’s Palace restaurant family. This year the honor goes to chef Paul Prudhomme, whom Ella Brennan hired at Commander’s Palace in 1975 and who is widely credited with popularizing Cajun cooking outside Louisiana. Prudhomme will be feted Tuesday night at a dinner at the JW Marriott Hotel, which also includes NOWFE’s charity wine auction. All NOWFE events require tickets. Visit www.nowfe.com for schedule and details.
Brah
with
Mrz. CrowleY SATURDAYS • 10pm
dj
EVERY SUNDAY • 8pm-2Am
karaoke 1/2lB. tUrBo BUrGer wIth fries $6
8 Beer PonG taBleS alwaYS free! 4133 S. Carrollton ave ( @ T u l a n e ) 301-0938
www.bestofneworleans.com SWIZZLE: The Wine Edition 2011
he Deep South is pretty far from wine coun tr y, bu t a world of wine still flows through New Orleans. Chalk that up to a robust fine-dining scene, visitors who arrive ready to live it up and locals who decant at the drop of a hat. This week, that spirited approach to wine will be in high gear at the annual New Orleans Wine & Food Experience (NOWFE). NOWFE draws nearly 10,000 wine makers and wine lovers to New Orleans and raises money for local charities. About 175 wineries and importers are represented, each presenting several wines for a total of more than 1,000 varieties being poured. “Each year about 40 percent of the wineries are different,” says NOWFE executive director Jamie Peckenpaugh. “For a lot of them, the decision (to attend) is about their vintage that year. When they have really special wines, that’s when they want to come and show it off.” These wines are featured at restaurant wine dinners held across town Wednesday night; at NOWFE’s premium wine tasting, called Vinola, held at Harrah’s Casino on Thursday; and a number of marquee events that give the wine festival its essential New Orleans character. Thursday evening is NOWFE’s freewheeling Royal Street Stroll, when galleries and shops along a sixblock stretch of the French Quarter pour an extensive array of wines. There’s also food and live music along this festive route. On Friday and Saturday, NOWFE has two Grand Tastings at the Ernest N. Morial Convention Center. The tastings feature hundreds of wines and food from 65 local restaurants. “Across the board this year, chefs and restaurants will be focusing on seafood because they know that’s still so important to highlight,” Peckenpaugh says. During Saturday’s Grand Tasting, chefs will compete in the annual Louisiana Seafood Cook-off. A special food attraction at Friday’s Grand Tasting hews closer to the land. Dubbed the “Church of Swinetology,” it’s a showcase for charcuterie paired
• 3-6pm •
S H a M R O C K Pa R T Y. C O M 13
smartphone
More than just great food...
Sommeliers
Wine apps for smartphones can help people choose wines and remember the ones they like.
6
book your DINNERor COCKTAIL private dining event now !
areas
corporate parties rehearsal dinners business meetings
Call Our Special Events Planner Gift Certificates Available
mon-fri 9am-5pm
504.581.1103 or
504.525.4790 tommysneworleans.com
SPE C I ALS
NOW THRU JUNE
SWIZZLE: The Wine Edition 2011 www.bestofneworleans.com
LARGE GOURMET PIZZA W/ BOTTLE OF HOUSE WINE
14
2195
$ 2 PASTA ENTREES & 2 GLASSES OF WINE
2795
$
DINE IN ONLY • MID CITY LOCATION SPECIALS
125 N. CARROLLTON
(504) 483.9949
MAP & MENU AT www.italianpie.com
BY K E VI N ALL M AN
here are dozens — if not hundreds — of wine-related apps for smartphones, most of which cost a few dollars. Still, there are a few free apps for oenophiles and wine amateurs alike, some of which are well worth keeping on your phone. Here’s a look at seven of the most popular free wine apps.
T
Hello Vino (iPhone, Android) — If you want some advice on pairing wine with food (and vice versa), this is a helpful app. After I typed in “Thai red curry,” Hello Vino recommended a Riesling and offered a definition of the wine and a few bottle suggestions. You can use it in reverse, too; starting with a citrusy sauvignon blanc leads you to suggested food pairings, which are pretty diverse (apple-walnut salad, lime chicken, falafel, mahi-mahi). It’s probably a bit simplistic for even an intermediate wine enthusiast, but for a beginner, this could be useful — particularly if you like to cook.
vide a grade for individual producers or varietals, though. Online reviews from wine connoisseurs give the app mostly approving marks, with one saying it provides “amusing rudimentary data.”
Wine.com (iPhone) — This is the pocket app for Natalie MacLean Wine Picks & Pairings (iPhone, the popular website, which is like Amazon.com for Android, BlackBerry) — This just-released app from thepage wine enthusiasts. You can search and sort by many 3/4 James Beard Award-winning wine journalist has many different parameters and read extended reviews of the same features as other apps, with some great on each bottle, complete with a Wine Spectator additions, including an archive of MacLean’s43p0 articles,x 65p0 rating. If a wine sounds intriguing, you can save extended wine reviews and recipes. It’s searchable in it in “My Wines,” or put it on a wishlist. The laws any number of ways, though navigation is convoluted governing wine shipments vary from state to state, and not terribly intuitive. The killer feature of this app, but Louisiana is generally fine (not so, Mississippi or though, is a barcode scanner, which in theory should Alabama). Still, there’s little here you can’t do more take you to a page with lots of information about a easily on the more comprehensive website. bottle of wine, but the scanner wasn’t working and kept crashing the app. With a redesign and a reliable Wine Notes (iPhone) — This is a personal wine diary scanner, this could be tops in its field. to keep track of the bottles you’ve tried. You enter the producer, the varietal, the country of origin, the Snooth Wine (iPhone) — This is a guide to nearby vintage and your own personal rating (1-10). It’s wine shops and a way to search their cellars — at sortable by rating or vintage, and each wine can be least in theory. A search from Mid-City revealed the labeled with the flavors you taste (from “citrus” and three closest wine shops were Martin Wine Cellar on “earth” to “tar” and “bacon”). You can even snap a Magazine Street, and then two in Mandeville. A search picture of the bottle’s label. If you can’t remember for a white wine in the $12-$15 price range revealed the wines you’ve enjoyed, this is a great, simple way the three closest places to buy it were in metro New to keep track of them. The only thing that would Orleans, Mandeville and … Houston. The paid version make it better would be a desktop backup and a allows you to snap a photo of a wine label to search way to keep track of good prices. for information. As a guide to local wine shops, this is anything but “snooth” — in fact, it fails at every level. Wine Quick Picks (iPhone) — Just what it says, and Skip it. not much more. You get five “Top” lists (“Top 100 Widely Available Store Wines Under $35,” “Top 25 Vintage Chart (iPhone, Android, BlackBerry) — An offi- Widely Available Dinner Party Wines Under $30”), cial app from Wine Spectator, this is like having a Cliffs and each wine in the category comes with a star ratNotes version of the magazine in your pocket. You ing, a suggested retail price, a description of flavors start with a list of countries, then drill down to wine- and suggested pairings. You can’t do any of your growing region and varietal — whereupon you’re own sorting by country, vintage or varietal without presented with a list of vintages, the Wine Spectator upgrading to a paid version. Without those abilities, rating and brief notes on each vintage. It doesn’t pro- this isn’t an app worth keeping.