Posts Tagged ‘d.c. wine’
It’s that time of year where everyone wants to know which wine goes with the Thanksgiving Turkey..
Here are some fun wine classes around Thanksgiving that offer more than just the usual suspects like Beaujolais Nouveau and German Rieslings – both great, but there are so many fantastic and fun pairings to consider! The key to Thanksgiving is to consider the whole family..or at least those over 21 years of age – I mean does Aunt Harriet really want some complex pairing partner to her pumpkin pie with marshmallows? Maybe something not too heavy, and even a touch sweet works better! I always say bring 2 bottles to the Thanksgiving meal – one cheap for everybody who just wants something fun to drink and one for yourself..who’s going to notice anyway – just put your favorite bottle under the table, grab and pour when needed..
In this walk-around style event, you will be “Thankful” to taste 15 of our most sought-after. Those wines are hand-selected by our Chef and Sommelier Staff and beyond Beaujolais with 3 stations of wine styles that are perfect compliments to a traditional Thanksgiving feast. Whether you are planning dinner at your own home or want advice on what to bring to a party, our 3 sommeliers will assist you while you taste delicious, great value wines.
This is with Wine Workshop which not only does excellent tastings but some pretty awesome (pricey too!) wine dinners with some of the world’s greatest wine producers..Since Turley’s debut vintage of 1993, it was quickly established that Turley Cellars was deadly serious about making blockbuster Zinfandels from some of California’s oldest, pre-prohibition, head-pruned vineyards. The wines are made from super ripe grapes that express the essence of Zinfandel. Larry Turley’s wines are extraordinarily rich and clearly the most concentrated and powerful Zinfandels ever made. As Robert Parker has stated many times in the past, “Turley Cellars’ offerings have become the reference point for Zinfandel, as they are the most complex, concentrated, hedonistic wines ever produced from this varietal.”
Taste among these classics:
1996 Aida; 2002, 2003 Dragon; 1998, 2001 Duarte, 1999 Estate; 1997, 2001 Moore ‘Earthquake’; 2001 Pesenti; 1999, 2001 Pringle Family; 2003 Rattlesnake Ridge; 1999, 2000 Tofanelli and 2001 Vineyard 101. Fantastic Fortified Flavors of Port, Sherry and Madeira, Sunday, November 23rd, 2014 at Chain Bridge Cellars, McLean, VA
As Fall turns to Winter and Thanksgiving and the December Holidays come close, it’s a fine time to explore the warming wonders of the world’s best fortified wines. They can be dry and savory (like Rainwater or Sercial Madeira) or sweet and unctuous (like Bual Madeira or Port). Some are complements to a fine meal, while others are the crowning touch after dessert. But all are fascinating, fun to explore, and very, very, delicious.
Join us on Sunday, November 23, as we explore the world of sweet and savory fortified wines from Port and Medeira. We’ll taste four Ports, ranging from a wood-aged white Port to a rare single-vintage Tawny and two wines from the great 2011 Vintage Port release:
Rozes Porto White Reserve NV
Quinta Dona Matilde Vintage Port 2011
Quinta do Noval Vintage Port 2011
Quinta Dona Matilde Colhieta Port 2004
For the Madeiras, we’ll travel back in time to the 18th Century, when Madeira was the most popular drink of our Founding Fathers. The Rare Wine Company and Madeira producer Barbeito have created a line-up of wines that showcase styles most popular in various cities of Colonial America – we’ll try four of them:
Barbeito New York Malmsey Reserve
Barbeito Boston Bual Reserve
Barbeito Baltimore Rainwater Reserve
Barbeito Charleston Sercial Reserve
We’ll serve you some wonderful pairing bites like walnuts, dried fruit, salty bleu cheeses, and even a little dark chocolate so you can enjoy how well the wines play with food. You’ll learn how they were created, are made, and the best way and time to enjoy each wine. Most of all, though, you’ll enjoy eight delicious fortified wines and a rousing good time!
Foodie Celebrity Alert..
Yes, I went to my 2nd round at Capital Food Fight in Washington, D.C. at the Ron Reagan Building on Monday, November 11th, 2013. Getting to taste 60+ chefs, hobnobbing with Celebrity Chefs like Carla Hall, and Jose Andres and just soaking in the restaurant/hospitality way of life is such a treat!
This annual extraganza raises $100,000s of dollars for DC Central Kitchen and also has the added benefit of raising the profile of Washington, D.C. as a True Foodie City – we always appreciate the added push! What really fascinates me about these mega-restaurant promotional events is there really isn’t one kind of crowd that attends – there are the diverse interests of DC from Lobbiests with clients, to Foodies/Restaurant people who either produce/make the dishes or are somehow connected with the industry. It’s definitely a schmoozerama, but it’s also a chance to meet some of the Big Name out of town chefs/celebrities like Tom Colicchio from Top Chef, Rick Bayless, Todd English, Art Smith and Battling Chefs Erik Bruner-Yang, Bertrand Chemel, Spike Gjerde and Anthony Lombardo.
Dishes I Loved:
-Smoked Oyster Dish with Lamb Bacon by Beuchert’s Saloon – 3 reasons: smoke, oysters and bacon (in this case from the lamb neck!) – gets points for originality, interesting blend of sea/land and of course tastyness!
-Pulpo’s creative Shrimp Ceviche – I actually thought it was lobster and it had Aquavit in it – so booze and seafood combined!
-Farmer’s Fishers Crab Bisque – I’m not sure if that’s the name of the dish, but it had tons of crab in it – sweet!
-Slider from PJ Clarke’s – so lowbrow – Love It!
And many more..
Kudo’s to the Bloomery Plantation folks who allowed me (Illegally – Press was denigrated to the regular $250 Riff-Raff fold..) into the Chairman’s Double-Secret VIP area upstairs where I had their great cocktails, a wonderful 25 year old XO Cognac and got to hang with Carla Hall and Jose Andres before I decided that I actually wanted to taste the dishes downstairs!
And the Winner of the Battling Chef Competition: Spike Gjerde, Woodberry Kitchen!
Ohh, and purely for SEO, here’s the list of Restaurants that participated: 1789
Art & Soul
Belga Café / Btoo
Blue Duck Tavern
Charlie Palmer Steak
Eat the Rich
Equinox / Salamander Resort
Good Stuff Eatery
Hank’s Oyster Bar
Hill Country BBQ
Ici Urban Bistro
Jackson 20 / The Grille at Morrison House
Kaz Sushi Bistro
Mint Gastropub by Malcolm Mitchell
Nick’s River Side Grill
Ping Pong Dim Sum
Rappahannock River Oysters
Santa Lucia Coffee
Taberna del Alabardero Restaurant
Teddy and the Bully Bar
Tony and Joe’s Seafood Place
Trummer’s on Main
I’ve loved attending wine dinners in the Washington, D.C. area (Northern Virginia and Maryland too!) for the past 15 years over at TasteDC . I’m sort of a wine dinner specialist – so what exactly does that mean? It basically means that I understand and consume plenty of wine, and the whole concept of creating a dinner around wine and food pairing just seems natural to me – and quite enjoyable!
My baby TasteDC just got hired to promote a series of wine dinners for a very reputable local Spanish restaurant chain – La Tasca Restaurants. I like both their concept and their willingness to use wine dinners and cooking classes as a smart way to extend their brand. Today’s restaurant goer has so many choices, but what will get her attention in the crowded restaurant scene. How about treating going out to eat as an experience for all the senses and not just an excuse to fill the belly? Just from experience, people who attend wine dinners are generally not only Foodies, but they’re also more intelligent, better paid, travel more and appreciate the nuances of pairing food and wine in a multi-course dinner. Sound snooty? Actually, wine dinners can be really fun, and often the banter and conversations are very interesting and entertaining!
Here’s a series of Washington, DC wine dinners, Virginia wine dinners and Maryland wine dinners that TasteDC is promoting/marketing for La Tasca:
4-Course Torres Spanish Wine Dinners,$75 inclusive of food, wine, tax & tip
Various Dates and La Tasca Locations – See Below
Fall Torres Wine Festival Dinners
8 Wines * 4 Course Dinner * Prize Trip to Spain * Flamenco Show
La Tasca — Washington, DC 722 7th Street NW, November 13th, Wednesday (6-9 pm)
La Tasca – Arlington, VA 2900 Wilson Blvd, November 14th, Thursday (6-9 pm)
La Tasca-Baltimore, 201 E Pratt St, November 16th, Saturday (6-9 pm)
La Tasca – Rockville 141 Gibbs St, November 19th, Tuesday (6-9 pm)
La Tasca – Alexandria 607 King St, November 24th, Sunday (6-9 pm)
Fall Torres Wine Festival Dinners
8 Wines | 4 Course Dinner | Prize Trip to Spain | Flamenco Show
An Exciting Evening!
We are thrilled to invite you to join us for an incredible evening, complete with tastings of eight notable wines led by the passionate and amazing folks at Torres Wines. In addition, enjoy a four-course dinner prepared by executive chef Josu Zubikarai, an open bar, an exclusive flamenco performance, and a small gift to take with you. And let’s not forget that, as part of the Torres Wine Festival, all guests will be entered for a chance to win a trip for two to Barcelona, Spain!
Have you ever thought of wine as art? Now is your chance. This is definitely one you don’t want to miss!
When and Where?
We are hosting Torres Wine Dinners at all of our La Tasca locations. Every event will be held from 6-9pm. If events reach capacity, we will add additional dates.
It’s Cocktail (Half) Hour
For the first half hour, from 6–6:30, a choice of sangrias and signature appetizers will be served. During this time we will also introduce our Torres host, who will lead the wine tasting for the evening.
Wine, Anyone? Oh, and Dinner Too
Paella Square Prepared by Chef Josu, dinner will be served over three courses. At moments during dinner, guests will be led through a tasting (and a fascinating history) of some of Spain’s most interesting wines, stretching across various regions and including popular varietals like verdejo and tempranillo. Not a wine connoisseur? No worries, this is a perfect way to learn and get excited about wine.
Dessert will be served following dinner, along with coffee and teas and a featured dessert wine.
During dessert, watch the passion and the heritage of Spain come to life with a spirited flamenco performance from the most well-known dancers and musicians in the area.
What Else Do I Need To Know?
The cost of the event is $75 per guest and is all-inclusive — the wine tasting, dinner, all beverages (alcoholic and non-alcoholic), dessert, flamenco performance and all taxes and gratuities are covered in the ticket price. Dress is casual and accommodations will be made for guests with any dietary restrictions.
To register for the event, please select one of the event dates shown on the calendar to the right. After selecting a date, scroll down the event details and click on “Book Now”. All guests will be entered for the chance to win a trip for two to Barcelona in 2014. Details on this contest and prize are being finalized, but information will be updated at the link on the right.
I really enjoyed this event with a family member of the Braida Winery in attendance – wine expert Norbert Reinisch, Braida’s Export Manager and Founder’s Son-In-Law. The tasting included Braida’s current releases of Montebruna, Il Baciale, Moscato d’Asti and Brachetto d’Acqui..But we also got to taste multiple vintages of Bricco dell’Uccellone and Ai Suma in a pre-dinner wine tasting that was fabulous! Norbert has in interesting personal story: he’s actually Austrian and began his career as a Doctor..somewhere along the line he fell in love with a member of the Braida Family and changed his career from internist to wine ambassador! As they say – tough job – now he gets to travel the world and promote his wine family’s wines and thell their story – I could think of worse jobs!
Monferrato Rosso Il Baciale 2011, $29.99
A blend of Barbera, Pinot Noir and I think Merlot – beautiful cherry fruit with a touch of pepper from the Pinot and some backbone from the Merlot
Barbera Bricco dell’Uccelone 2009, $84.99
Barbera Bricco dell’Uccelone 2010, $86.99
These two wines were both 100% Barbera but very different. The 2009 had amazing fruit-forward cherry and even a bit of baked apple fruit intensity, and oak was in the background but beautiful licorice/anise on the finish. The 2010 was tight and needs at least a few more years for the cherry fruit to break through the strong structure of French Oak tannins and red skin tannins as well which made this quite licorice on the finish and also a bit closed on the nose – this one will be much better 5 and even 10 years from now!
Barbera Ai Suma 2007, $121.99
Barbera Ai Suma 2009, $112.99
Again, these two wines were picked from the same vineyards, but from different vintages. From the intense aromatics to the first sip, the 2007 was just amazing on the palate with tons of cherry fruit, but also an added dimension – not just great acidity which Barbera is distinctly known for even in these hotter/riper vintages – but this wine had character and almost a brooding development of complexity. The tannins were there, but beautifully incorporated with fruit, oak and lush chewiness on my palate – I felt this wine luxuriously on my palate. The 2009 was also very good, but distintly had more chocolate, baked cherry pie and sweetness that surprised me a bit because it was younger. Make a note: these wines are both around 16% alcohol, so they are trophy wines that can stand-up competitively to top Bordeaux and Napa, but with so much more acidity to keep them refreshing!
Three Course Wine Dinner Menu
Fluke Crudo with preserved lemon, moscatto gelee, frisee and local asian pear
paired with 2012 Moscato d’Asti
Grilled Duck Breast “Autunno” Duck, chicharonnes, Barbera cherry gastrique with savory pumpkin and sage bread pudding
paired with 2011 Barbera Monte Bruna
Plum crisp with Local plums, brown sugar farro crumble and local goat cheese gelato
paired with 2012 Brachetto d’Acqui
Little known fact: the grape varietal “Barbera” was once a throw-away jug wine kind of grape that was never taken very seriously in the Piedmont Region of Italy where Barolo and Barbaresco are the King and Queen of wines respectively. Guiseppe Bologna, the founder of Braida winery, was the first back in the 1980’s to produce prodigious wines by planting Barbera vines on his family’s land and using new French oak as his aging barriques.
A Wine & Food Festival Two Hundred Years in the Making..
Epicurience .. So what makes a wine and food festival a great experience? Well to start, it should have the participation of lot’s of great wineries and Epicurience – dubbed as A food and wine experience so epic, in fact, that we’re calling it something completely new – had a great turnout of Virginia wineries and wines.
Picture a food and wine festival so unique that no existing name quite fit.
Held in the East Coast’s premier wine region, Loudoun, Virginia: DC’s Wine Country.
It’s where insiders come to savor award-winning wines and seek out noteworthy farm-to-table cuisine.
Epicurience on TasteDC – Cheers!
Charlie “I Drink on the Job” Adler
Wednesday, June 12th, 2013 I attended a fun wine tasting for the Trade put on by Vibrant Rioja who were showcasing the wine region at a tasting put on at Ripple Restaurant in Cleveland Park, Washington, D.C. Aaron Gordon was representing Vibrant Rioja and let’s just say – he’s a character! The wine trade always has attracted the artsy and the intellectual, and maybe the slightly off-center – I would say this guy fits the bill! The other speaker was a more traditional sommelier.. well almost David Denton who was also at one time a punk rock guitar player – but now he works as the sommelier at Charlie Palmer Steak on Capital Hill. But the presentation was very good – well, actually I couldn’t see the tv screen presentation (was it a slideshow?), but the layout of the wine tasting was really excellent and easy to follow – numbered glasses, white in front of red.
So what did I gain from this Rioja tasting?
-Tempranillo can be white – yes, I had probably my first white Tempranillo – and it was very good! I would say it was a medium-bodied white and I think it had some oak, but it was also unusual in that it was slightly oxidized even though it was a young wine – so it had those sherry-like features/burnt almond that made it seem much older.
-there are many indigenous varietals I had never heard of and I tried one that made me pretty excited – Maturana Tinta – a gamey/blackberry fruit red grape that had quite a bit of life and a touch of gaminess! After tasting so many steady Cabernets and even Tempranillo’s in my wine tasting career, it’s always nice to find a red varietal that has life and potential – this wine (albeit this was a better-made more expensive version by Dinastia Vivanco (2009) shows how there is more great wine to explore even from well-known regions like Rioja.
-a red wine over 10 years old isn’t necessarily brickish in color or aged in taste – I’m still amazed at the vibrancy and purple color of the Bodegas Ontanon Reserva 1995 (Tempranillo and Garnacha) – my understanding is that this wine had been kept in the winemaker’s cellar until recently which may explain alot – the color suggested a relatively young wine and the fruit was still noticeable on the palate, although there was quite a bit of that aged cedar box you get from slightly older wines. I think more than anything, Tempranillo can age amazingly well, but proper treatment and storage of your wines can make a HUGE difference when you go to open something over a decade old – consider improving or maintaining quality wine storage!
Overall, the event was very nicely laid out and had a festive feel. I also like the fact that they chose a wine bar – Ripple – vs. a traditional fancy schmancy fine dining restaurant – it gave this a more festive air. Rioja is almost an exclamation point for Spanish wine – you can simply walk in to pretty much and decent restaurant and ask for a “Rioja” and the server will know that you mean a Tempranillo from the region. Tasting Graziano, Garnacha, Maturana and many other varietals opens up this traditional wine region to new experiences. Also, the traditional blending of Cabernet and Merlot with everything is a choice here – some traditionalists in Spain are trying to bring more local character to their wines by avoiding the overly oak, rich, modern style. One last point – traditionally, Rioja uses American oak barrels vs French for aging of wines – this also gives them a slight “coconut” aromatic that sets them apart from other European wines. Cheers to Rioja!
Charlie “I Drink on the Job” Adler
I attended a wonderful Spanish Wine Dinner from part of the Tradewinds Specialty Imports Portfolio – the Wine dinner was from Bodegas Ismael Arroyo, a great historic winery from the Ribera del Duero area of Spain. Here’s a photo of their 16th century wine cellar – pretty impressive!This event was held on Wednesday, May 29th at Taberna del Alabardero – the Top Rated Spanish Restaurant in Washington, D.C. and for good reason – their food, chef, management and sommelier Gustavo together make this a destination for Foodies and wine lovers – and they know how to throw a wine dinner!
Below is the menu with details – overall, I really enjoyed the wines, but especially enjoyed the aged Valsotillo Vendimia Seleccionada Reserva 2004 D.O. Ribera del Duero – and the importer Estebe explained it best – it had quite a bit of acidity to balance the tannins and American oak after aging and made the wine sing on my palate! This says alot about high alcohol levles of today’s wines: they may be enjoyable for a few sips or a glass, but acidity helps to refresh your palate and make them pair better with food. I also really enjoyed the aromatically “barnyardy” 1999 Valsotillo Gran Reserva – this was an unusual wine in that it had alot of funk on the nose, but it had a pretty delicate structure – something kind of pensive, maybe a wine to discuss philosophy or to cellar for many years and share with only close friends..there’s something to be said for that!
Food-wise, Taberna really excels, but the steak stood out for it’s simplicity, tenderness and good salty flavor – it’s rare that a steak wakes up my palate, but the flavors of this with the Tempranillo revived my tastebuds and actually I was hankering for more!
Enjoy perusing the menu..and remember..
I’m Charlie “I Drink on the Job” Adler !
Taberna del Alabardero Presents: Bodegas Ismael Arroyo Wine Tasting Dinner
Executive Chef Javier Romero, In collaboration with Sommelier Gustavo Iniesta, invite you to a unique Wine Tasting experience, where you are going to discover the Wines from One of the most Important Wineries in Ribera Del Duero Region: Bodegas Ismael Arroyo Featuring: Estebe Salgado Bodegas Ismael Arroyo Ambassador and Tradewindsspecialty, Inc Owner Price Per person: $95.00 (Tax and Service Included)
Friday, May 29th 2013 Reception 6:30pm Dinner 7:00pm Cocktail Reception Endivia, Mollejas y Mousse de Pato Endive, Sweetbreads and Duck Mousse Mejillones Tigre Stuffed Mussels Shells Ajoblanco de Gambas al Ajillo Cold Garlic and Almond Soup with Garlic Shrimp Flavor Bohigas Brut Nature Reserva D.O. Cava
First Appetizer Ensalada de Pochas, Codorniz a la frambuesa y lascas de Foie White Bean Salad, raspberry-quail Stew and Foie chips Valsotillo Crianza 2009 D.O. Ribera del Duero
First Course Rabo de Toro en Estofado de Noras, Calabaza Liquida y Cogollos en Tempura Nora (Sweet Pepper) Stewed Oxtail, Liquid Pumpkin and Heart Lettuce in Tempura Valsotillo Vendimia Seleccionada Reserva 2004 D.O. Ribera del Duero
Dessert Queso de Cabrales en Texturas con Helado de Membrillo Cabrales (Blue Cheese) in Textures with Quince Ice Cream Alexandro Pedro Ximenez D.O. Jerez-Xerez-Sherry
Portugal is Unique in that they produce 250 grape varietals unique to their region..
OK, I didn’t actually try to taste 250 new grape varietals (can you say “Alvarinho”, “Baga” “Trincadeira” or “Touriga Nacional” ?) but I did try to better understand the wonderful variety of wines coming from a country with a unique language and known more for fortified wines – their Ports – than for their still wines.
The best part of my tasting was the seated seminar with Evan Goldstein
– I had seen him in videos, but it was great to actually meet the wine powerhouse in person. Passionate is not a wasted word on this wine lover – he really presented with energy and humor and a keen sense of fun and adventure – he popped a few key Portguese words into the presentation but for the obvious effect – few people understand the language!
-Vinho Verde which translates as “Green Wine” does NOT mean green-hued wine, but rather a wine meant to be consumed “young”.
-Portuguese “Verdelho” is NOT the same as Spanish “Verdejo”
-There is a Rose Vinho Verde
-There are many micro-climates and the wines from the southern planes tend to ripen very evenly from year to year.
-Moscatel de Setubal is a Muscat Fortified wine other than Port from the southern Peninsula and has more of a golden raisin/apricot flavor than Ports more prunish, dark fruit flavors.
Overall I was impressed by the consistency of the wines – most had abundent acidity and enough fruit and flavor for backbone. Some of the reds such as the pure Touriga Nacional’s were quite tannic and “cedar box” spice, but still the average quality of wines was quite good.
I do want to mention that TasteDC was affiliated with the Consumer Grand Tasting that evening and helped to sell it out – although the wines were the same in the consumer tasting, the food was much better than the Trade got which is actually a good thing. Also the food was quite good – really tender carved Roast Beef, Ham Table, Specialty Taco Table and something I hadn’t seen before – a Ramen Noodle table with the chance to choose your own noodles and fixings- this kept the Vegetarians happy – Cheers!
Charlie “I Drink on the Job” Adler
“In Order to Make Great Wine, the Vines Must Suffer..”
I attended a recent trade tasting given by the Bureau of Burgundy Wines on Tuesday, April 23rd at the Capital Wine School in Washington, D.C. – it was taught by a very affable and precise Jean-Pierre Renard who took us through history, philosophy and ultimately a tasting of 9 wines from the lowest classification up to a Grand Cru – Corton Grand Cru, les Renardes, 2008 Domaine Maillard.
We covered the basics of Burgundy which can actually be quite confusing. In a nutshell, Burgundy is a region and the wines are named from their location in that region. The basic breakdown is Regional wines, Village wines, Premiere Cru wines and Grands Cru wines, each respective layer being more rare and specific to a smaller number of wines and thus normally costing more as well. If you purchase a regular Bourgogne with little more information on the bottle, it most likely can come from grapes grown anywhere in that region. Village wines have regionality, but are not specific to any site while Premiere Cru and Grands Cru grapes come from specified parcels. Add to this the complexity rule-wise of “climats” which loosely translates according to the speaker as the “DNA of the individual Bourgogne Vineyards” – I actually found a site in English that delves deeper into the climats concept – the “climats”. Climats equates closely with “terroir”..
OK, now that you’re probably totally confused, let me say that much of what the speaker said rang true with what I had learned over the past 15 years at various wine classes and courses.
Burgundy has been producing serious wine since the Roman times, and afterwards the plots of land came from Church donations by nobles – they always gave their worst sites (poorest and rockiest soils) to the local Monasteries. Ironically, the rocky soils and hills they donated actually produce the world’s greatest wines!
The concept of “terroir” has really been developed from the wines of Burgundy more so than any other region – why?
1)They pretty much only use Pinot Noir for red wines and Chardonnay for white wines (a few exceptions like Aligote, but these are not blended)
2)hillside vineyards grow very different quality grapes from vineyards grown in the valley – hillier/higher sites produce more intense wine flavors, valley grapes are more generic.
3)Each vineyard site has it’s own weather patterns, geology, geography and even human/historical conditions. This last point is very confusing to most Americans: wine is made by humans, NOT by nature! Choosing the right site and propagating the best grapes is a human endeavor, but Nature is always adding chance to the equation. There is science as well as mysticism in the vineyard, maybe even some witchcraft..
“People can’t wait for aging wine any more, they want to drink everything young..”
A sad refrain by Jean-Pierre, but the reality of the modern wine drinker – people today don’t want to age their wines, so they want to drink young vintages before they’re ready to shine. There is so much history in Burgundy and even though winemaking today is better than ever, to truly understand and appreciate a fine age-worthy Burgundy, you simply must wait – Patience!
Charlie “I Drink on the Job” Adler
Upcoming French Events on TasteDC April/May 2013:
-April 30th – French Cooking: French Basics 101 at Cookology, $65
-May 1st – Wine Maker Dinner at Eola, featuring Château Léoville-Poyferré, $135
-May 20th – French Classics: The Suckling Pig, $60
From Jancis Robinson…”the thing I hate is limiting the mouthfuls”….of wine that is 😉
It was a fascinating evening of back and forth banter on Thursday, March 21st, 2013 when Jancis Robinson “performed” at the event “Jancis Robinson Toasts American Wines at the Smithsonian”
Dave McIntyre of both the Washington Post and his own Wine Line Blog interviewed and cajoled Jancis on a comfortable stage setting – the two seated in “comfy chairs” (OK – bad Monty Python reference! )
The discussion related to wine, specificially American, and Jancis’ latest book (with the fellow authorship of Linda Murphy) American Wine: The Ultimate Companion to the Wines and Wineries of the United StatesJancis has a very British speaking style and a dry wit that is best appreciated with a glass of wine. She mentioned that there are now 8,000 wineries in the US – the majority outside of California – and this is part of why America has become a great wine producing region on the international scene. I haven’t read the book, but she mentioned that it was primarily written by Linda Murphy who is a sports writer – and there is very little technical information about wine, the book was designed to be a fun read. I want to say – it is VERY difficult to make talking about wine interesting..Dave McIntyre did a very good job by broadening the topic from just American wine into lifestyle (mentions of wine tourism and also Dave’s own organization DrinkLocalWine ) as well as an interesting word association back-and-forth at the end:
Overall, an excellent evening and the finish was a wine tasting in the famous Natural History Museum Auditorium with the elephant..nobody probably noticed, but the famous dinosaur Shark Jaws were hiding behind the wine exhibition..sort of like the evening – a subtle discussion of wine with amazingly delicious wines by American wineries from Idaho to Virginia – is America “biting back” at the French/Italian wine dominance of the past? Who knows – Cheers!
Dave: “Natural Wines” ?
Jancis: “Very trendy right now..They have to be good!” (approximation of a quote!)
Charlie “I Drink on the Job” Adler
Wine Events Coming Up Over at TasteDC:
–DrinkLocalWine Conference, Saturday April 13th, Tremont Suites Hotel, Baltimore MD
–Local Wines from Local Vines, Thursday April 25th – Anne Arundel Community College
–Wines of Portugal 2013 Annual Grand Tasting (Special Discount..) National Tour comes to Washington, D.C., Thursday May 2nd, “W” Hotel Washington D.C.