Swirl Wine Consulting

12/05/2025

Good morning.

10/31/2025

10/31/2025

The grand finale masterclass! ⁠
⁠
Our surprise visit is with Salvo Foti / I Vigneri (), widely regarded as the 's ancient viticulture. Foti's philosophy is captured by: "Il vino Umano prodotto dall’Uomo per l’Uomo nel rispetto dell’Uomo e dell’Ambiente" (Human wine produced by Man for Man with respect for Man and the Environment). His dedication, which led the New York Times to cite him as the most important figure in Sicilian wine, helped revive the potential of and .⁠
⁠
We begin at a historic (built in 1840) , where wine is still made exclusively by gravity , a "green process" requiring no external energy. We are studying Foti's work with the system and vines, tasting amazing wines, including the rare and . The core technical discussion will explore the comparison of Carricante’s structural evolution and complexity to that of —a testament to its world-class potential for and depth. The Vini Umani are a continuum with the traditions of the "Maestranza dei Vigneri," an association founded in Catania in 1435.⁠
⁠
Foti's work with the system and is crucial. We begin at a historic before tasting three wines. The lineup includes the rare and profound and . The core technical discussion will explore the comparison of Carricante’s structural evolution and complexity to that of —a testament to its world-class potential for and depth. ⁠
⁠
Like Riesling, Carricante can develop petrol notes with age due to TDN (Trimethyl Dihydronaphthalene)... wine heaven!⁠
⁠
⁠

10/26/2025

This year’s Sicily Experience brings together 13 distinguished wine professionals and enthusiasts from across Europe, the USA, and beyond — each contributing extensive expertise in wine education, judging, communication, and regional promotion. Below is a short overview of our family members:

• Patrick Farrell, MW (USA) – Master of Wine since 1998, educator, author, international judge, and wine media figure with a global following.
• Sue Tolson (Hungary/UK) – WSET Diploma, Master of Wine candidate, wine writer, judge, translator, and Italian Wine Expert (VIA).
• Giannis Krassaki (Switzerland/Greece) – WSET Level 3, experienced wine judge, member of the Frankfurt Wine Trophy and Balkan Wine Competition.
• Alexandra Anthidou (Greece) – WSET Level 3, Director of Winemakers of North Greece, event organizer, and media voice promoting Greek wine culture.
• Diane Letulle (USA) – WSET Level 3, wine writer and educator, founder of Wine Lover’s Journal and Wine Dine Go, active communicator in wine tourism.
• Carol Lopez-Beehel (USA) – WSET Level 3, consultant and trainer for restaurants and hospitality professionals, expert in staff education and fine wine selection.
• Luciana Braz (USA/Brazil) – WSET Level 3, Spanish Wine Ambassador, fortified wine specialist, long-time member and global wine educator.
• Claire Larson (Portugal/USA) – Veteran of the Portuguese wine trade, founder of one of Portugal’s leading wine clubs, organizer of international wine tours.
• Bernadette Wroblak (USA) – Producer and photographer specializing in wine media, contributor to Dr. Pat Farrell MW and The Soul of Wine channels.
• Benjamin North Spencer (USA/Italy) – Journalist, educator, consulting winemaker, and Director of the Etna Wine School; author of The New Wines of Mount Etna, a reference work on Sicily’s volcanic terroirs.

Organizing Committee
• Karin Luize de Carvalho (Germany/Brazil) – President of the community, WSET Alumna, international wine and tourism PR and marketing strategist, recognized ambassador for Brazilian and German wines.

• Brandon Tokash (Italy/USA) – Wine expert recognized for his deep knowledge of Sicilian producers and terroirs, acting as liaison and tasting lead.
• Giulia Luccioli (Italy/USA) – Certified Sommelier, founder of Let’s Go to Italia, and organizer & tour leader of the Sicily Experience.

06/01/2025

Some people ask what a wine consultant actually does-a simple answer is told by how this wine made the list at The salted goat.

I've worked with the owner over several years to adapt her wine list from a local eatery that was dated and underperforming alongside her globally-inspired, local farm fresh cuisine. I worked with her to learn the basics of winetasting and the characteristics that make a high quality wine at any price. Over a few months we added some higher quality selections that remained affordable, with exciting new flavors from across the wine world.

What was missing from the list, was a bright, refreshing Rosé, the perfect light red wine for the year round Florida climate. The issue was finding a selection that could be served by the glass and still hold up the next day if the entire bottle was not served. This wine was presented to her by a vendor while I was away on an extended trip outside of Florida.

Using the techniques we utilized over time, she forwarded me the Country, Region, Vintage and Producer of the proposed wine and then, over the phone, described the color, aromas and flavors using the descriptors I had given her.

I told her that Susumaniello, is a grape native to Apulia, Italy, the heel of the boot, nicknamed for the Italian word somarello, for donkey. Susumaniello grapes were named for their high yields and the donkeys once used to carry in the harvests. It is deep ruby red with a high alcohol content, intense fruit and vegetal aromas. These wines are very full bodied, with well structured tannins and refreshing acidity, making them ideal for aging. I told her to recork the bottle and to taste it the next day. If it held up, as I suspected, I knew we had a winner.

As we head into summer and still crave the lip-smacking satisfaction of red wine, I highly recommend this full-bodied thirst quencher. Get it at the salted goat, by the glass or by the bottle.

10/17/2024

https://www.instagram.com/

08/26/2024

https://shortsfit.com/portfolio-item/barolo-is-dead/

Mockumentary or true, it bears paying attention to, because climate change is real and it is coming for a wine that you love!

Barolo is dead is a mockumentary film directed by Anna Cordioli, Francesco Moroni Spidalieri, Simone Dipietro and distributed by ShortsFit.

08/05/2024

https://www.tumblr.com/swirlwineconsulting/758000783351562240/a-single-drop-and-the-end-of-pleasure?source=share

There is so much to say in this Substack. Those who know me have heard me reference Karen Macneil, wine writer supreme, on many occasions. I drafted an article referring to the young wine vendors an…

08/05/2024

A Single Drop and the End of Pleasure?

KAREN MACNEIL
APR 08, 2024
https://karenmacneilco.substack.com/p/a-single-drop-and-the-end-of-pleasure?utm_source=substack&publication_id=1985388&post_id=143392118&utm_medium=email&utm_content=share&utm_campaign=email-share&isFreemail=true&r=uusvc&triedRedirect=trueThose who know me have heard me reference Karen Macneil, wine writer supreme, on many occasions. I drafted an article referring to the young wine vendors and attendees who literally pushed her aside at a premium tasting, without recognizing her as the author of the first wine textbook they likely ever picked up. I decried Decanter Magazine's insultingly low $600 offer for her and her team to write about a collection of wines. Here in this link she heralds further perils to the wine writer- due to many causes including the dumbing down of wine and the anti-alcohol movement.

Part of what she describes as being potentially lost, is the loss of the emotion, the camaraderie and the dance of sharing wine. Part of her allure as a writer is her capacity to tell a story. For me and many others, it is the loss of the story that will sting the most. Ratings and stars do nothing for me when choosing a wine experience. I don't select wines to inspire envy; but rather offer a whole experience- in and out of the body. The allure of a wine begins in my head, with a vision or a dream of a place or time, of a culture or cuisine and a room full of people. The second phase courses through my senses from eyes to palate to finish- to the lingering memory of the experience, especially when shared with other .

Wine is another ingredient in a meal. Sometimes the ballast that brings the other ingredients into harmony; other times it is the spice for an otherwise intentionally bland dish. Always a partner. What is lost when this important component is removed? Nothing wrong with Sunday supper and a glass of sweet tea; but I would not trade the pairing of a well made wine with a Michelin star dinner for it.

Humans have thrived for millenia while imbibing alcohol in moderation-whole cultures are built on it. Those who can't drink moderately, perhaps shouldn't drink-that decision is best made between them and their doctor and their conscience, just like some other decisions that the media and some "authorities" seek to impose.

There is so much to say in this Substack.