SAVE-Hour

This Monday, February 4th 7:30pm at Red, White & Bleu prepare for the infamous Valentine's Day wine and dining tactics for your lover, a friend, or just plain old you. Learn what wines you can sink your teeth into when you make that perfect filet mignon followed by sweet bites of dark, aromatic chocolate.

Check out the tasting line-up and the links I've included add some interesting tidbits....Stay tuned for tasting notes to follow after Monday!

LineUP
Love Drunk Rose, Willamette Valley, Oregon
Chocolate Box Sparkling Shiraz, Australia
Fiddle Town Cellars Old Vine Zinfandel Sierra Foothills, California
Hundred Acre "If you see Kay" Lazio, Italy
The Chocolate Block Bordeaux Blend Boekenhoutskloof, South Africa

Wine Dinner Bust

Wine Dinner Bust

Oh where, oh where have all the wine dinners gone? Long time passing, but the economy has shifted the trends on how we explore and sample wine these days. For those of you who love to seek out a great wine dinner at a fabulous restaurant, or just your neighborhood joint, you might notice a trend of slim pickings. Blame it on the economy. The pressure is on for Obama in 2013 to put the rubber on the road. But regardless of positive possibilities, most restaurants may be reluctant to forge ahead with costly, time-consuming endeavors, such as the proverbial wine dinner. And don't get me wrong, I love wine dinners and seek them out. Just went to Taberna del Alabardero for a fabulous wine dinner hosted by @ArrowinesInc, hence the pics to decorate this column. But the wine dinner breed is becoming scarce.

So, what alternatives are left to food and wine hounds looking for a bargain and the services offered at exclusive wine dinners? Educational wine classes (usually accompanied with food).

Even though a wine dinner is the perfect venue for a restaurant to strut its stuff with cool food art, inspired wine and food pairings, and perhaps a chance to meet  the celebrity wine maker, trendy “small-batch” wine tastings are sprouting up in its place. More casual settings with less emphasis on $$$ allow retail shops and restaurants more elbow room to showcase 4-8 wines in a more fast-paced setting. When you nix elaborate food courses upwards of five or more, fine cutlery, white table cloths, massive amounts of glassware, and heavy wait staff, you can become more creative with the idea “less is more.”

What to look for around Arlington/Falls Church:

Red, White and Bleu in Falls Church launches SAVE-HOUR Monday, February 4^th. This play on words for savor is all about informed wine tastings led by an official sommelier and captivating themes that vary each month.  The tastings only cost $10, and the best part is the $10 is applied to your wine purchase that evening. Featured foods sold in the shop add highlights to the tastings while also adding the food pairing factor.

Arlington Cinema Draft House may not be reinventing the wheel for 2013, but you can’t beat this deal of $1 wine tastings presented by the Washington Wine Academy while you enjoy a movie and some chilled out pub food. Some people buy up to 10 tickets and still walk out remembering the flick.

Arrowines in Arlington offers top-notch classes and wine tastings that are always sponsored by experts. Here’s your chance to meet the winemaker, the dude (or gal) that actually sourced the wine, or the nerdy wine salesman that can lay on the facts till you snore.  Trick is you need to sign up for their newsletter and inquire of their private tastings, which are all FREE!

Northside Social is the place for eclectic food, chef-taught classes, pig roasts, open mic nights with wine tastings, and a whole lot of funkified flavorful events. Usually $35 or less, this is a steal for those wine dinner seekers out there. A broad, diversified wine list makes this such a cozy hide out, and you can feast your eyes on locally sourced art.

Twisted Vines on Columbia Pike is still a well kept secret. Finally, someone thought to throw in an open area kids’ playground while Moms and Dads can partake of Happy Hour. Once a month, stroller mania takes over at Twisted Vines and parents can take a break from 10am-3pm for FREE while enjoying happy hour wine specials. And better yet, this joint offers private wine classes with a Certified Wine Educator and unique themes. Prices vary based on wine themes, but usually run less than $35. Call to inquire.

Screwtop Wine Bar and sister wine shop, Grateful Red, also add to the Clarendon wine scene with chocolate & wine pairings this Valentine’s and more educational wine classes usually under $50 a pop. Wendy Buckler has a knack for whipping up wine grandeur in tiny spaces with stunning cheese selections.

Hope this trot around town helps diversify your wine tasting palettes. 

For even more specialty listings, you should also check out David and Nycci Nellis’ TheListAreYouOnIt.com @nyccinellis for event details or Capital Cooking with LaurenDeSantis  @capitalcooking. They always have the scoop on the latest food and wine gossip of the DC metro area.

Farm-to-Table Champagne

Growing Bubbly Trends

Count down to the New Year is underway, and I look around for bubbly trends leading up to the festive night. What’s hot and what’s not for 2013? Growing in popularity are grower champagnes, which take us back to the ancient notion of wine produced by the same people who own the vineyards. Few people realize that big-brand Champagne houses, like the ever-popular Veuve Clicquot and now the rap-star-celebrated Moet & Chandon’s Dom Perignon, dubbed Dom, or DP for lyric-appeal, spend millions of dollars on advertising, and in turn inch the price up year after year on Champagne. Building a brand is expensive business, and the large Champagne houses are geniuses at creating sex appeal for why emerging and mainstay markets should spend top dollar on juice they sourced throughout the Champagne region to blend into their iconic house styles. The underdog, though, is making a fast break these days producing true-to-the-farmer and terroir-driven Champagnes.

               

The great hunt for grower Champagne is on in my neck of the woods, and I have a few suggestions where you can spy some decent juice, even if I feel most restaurants could stand to pick up the pace. Start at EatBar, also known as Tallula, in Arlington if you care to dine with a decent selection of grower Champagne and Grand Marques. The trick to grower Champagne is that it’s hard to find, but when you find it on a list, you immediately know someone who cares has orchestrated the effort to source this wine. Most restaurants need to catch up to the times and stop offering the cheapest swill of Prosecco as their bubbly selection. I was pleasantly surprised by the Oval Room the other day when I spotted a Crémant by the glass, a less expensive option to Champagne because it’s made directly outside of the Champagne region, even though it’s made exactly like genuine Champagne. A Virginia made sparkling can be found around town, too. Claude Thibaut is a Champagne-maker born and bred in Champagne, but he’s brought his talents to Virginia. The White House pours his Thibaut-Janisson at State dinners, but you can also find his juice at Marcel’s near Georgetown, Willow Restaurant in Ballston, and Eventide in Courthouse. The aromatics and delicacy of this sparkler make the hunt well-worth your time, even if you can’t officially call it a grower Champagne, its essence echoes the very meaning behind true-to-the-farmer, boutique wine.

                 

Since it is the holidays, I have to insert one wish to good old Saint Nick for what I hope to see happen in the greater Washington, D.C. area. A Champagne bar is much needed, and not one that serves caviar, but rather gourmet hot dogs. I know you may think I’m crazy, but this New Year’s Eve I triple-dog dare you (yes, The Christmas Story dances in my head) to try a grower Champagne with a tried-and-true hot dog. Add all the accoutrements if you wish; yes, the sauerkraut, chili, cheese, ketchup, mustard, or even cole slaw if you please. But once you have a bite of that American dog and take a sip of some fizzy carbonation laced with green apple crispness and yeasty threads of grandma’s biscuits, you will understand why sugar plum fairies do not dance in my head, but rather sparkling stars from Champagne afar paired with my favorite pink little pig. Closest manifestation to my dream is at Green Pig Bistro in Courthouse. Some brilliant wine director purchased local sparkling cider (another rendition of sparkling wine) and mixed it with rye whiskey, ginger liqueur, lemon juice and bitters. This fizzy concoction called, Ginger Ryder Punch, pairs well with their signature corn bread smothered in maple butter, or pig tacos. It’s a far cry from my simple frankfurter request, but will have to do until another creative restaurateur decides to be bold and brazen and open a Champagne bar that simply serves wieners and fries.

Finding grower Champagnes to adorn your tables is the ultimate challenge, but they can be found in shops around Falls Church and D.C. I have had the most luck at MacArthur’s, Pearson’s, and Arrowines. But, for your convenience, you should always ask your personal retailer to order—these are just a phone call away even if they are not regularly stocked. TIP - Look for ‘RM’ in tiny letters at the bottom of the bottle (Récoltant-Manipulant), the proof they ‘manipulate’ their own vines. The big brands will always have NM (Négociant-Manipulant) on the label, which means they source grapes from a number of growers to produce a wine under their own label.

Here are a few suggestions you can find around town without having to call a New York retailer:

Chartogne-Taillet Cuvée Sainte Anne, Champagne, France

Pierre Paillard Grand Cru, Bouzy, Champagne

Guy Charlemagne Blanc de Blancs Brut Nature, Mesnil-sur-Oger, Champagne, France

Cedric Bouchard Inflourescence, Val Vilaine, Champagne

Michel Turgy Grand Cru, Mesnil-sur-Oger, Champagne, France

Christianna Sargent
Certified Sommelier
Advanced Certificate--
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

Halls of Vine Wine Academy

Tending to The Vines Wine & food Pairing

Sunday, November 4^th, 2012

Barboursville Vineyards

Palladio Restaurant

Menu

Aperitivo with Barboursville Brut nv

Antipasto

Bietole, feta e noci tostate
Roasted Baby Beets & House Made Feta Cheese
Baby Arugula, Toasted Walnuts, Garden Fresh Oregano

& Champagne Vinaigrette

Barboursville Vineyards Vintage Rosé 2010

Primi

Risotto con gamberi di fiume e finocchi
Risotto with Roasted Fennel
Crayfish Tails,Sliced Almonds & Fennel Fronds

Barboursville Vineyards Vermentino Reserve 2011

Secondi

Filetto di cernia al limone
Pan Roasted Grouper
Sautéed Rock Shrimp, Roasted Cauliflower
Capers & Lemon Brown Butter Sauce

Barboursville Vineyards Viognier Reserve 2011

Petto d’anatra arrosto
Dry Aged & Seared Duck Breast
Tuscan White Beans, Fresh Tomatoes & Wilted Arugula
& Crispy Parsnips

Barboursville Vineyards Nebbiolo Reserve 2008

Bistecca di manzo alla griglia
Grilled Piemontese Beef Chuck Tender
Braised Collard Greens, Smoked Potato Pyramids

& Pot Liquor Jus

Barboursville Vineyards Merlot Reserve 2008

Buon Appetito 

Fall In A Glass

George Rose:
http://www.vinography.com/archives/2012/02/vinography_images_sunset_chard.html

On my drives through Arlington and Falls Church as of late, my nose detects familiar scents of fall: wood burning in a fire place, dry crackling leaves dancing on the pavement, baked apple pie cooling, and pumpkin scented candles pouring forth from open windows. All of these fragrances swirl in my head only to relinquish a simple craving—a synaptic connection in the brain stirs nostalgia for fall seasons of the past—and suddenly the urge strikes me to drink Chardonnay. Not just any run-of-the-mill Chardonnay, but rather the finest examples produced in Burgundy and cool, climate regions tucked away in pockets of Paso Robles and Santa Ynez Valley, California. Or like this fabulous Chardonnay Reserve bottling from Virginia’s own Barrel Oak winery that I’m sipping as I type this article.

Chardonnay has branded me for this time of year and I revel in its luscious aromas when fall descends. Sporting a broad range of flavors and styles, Chardonnay is such a versatile, noble grape, but it presents a catch 22 when grown in comfortable climates and in mass-produced environments. Winemakers all too frequently make a boring, mediocre wine that expresses nothing of terroir (sense of place), because the grapes get fat and lazy. As wine expert from GQ magazine, Alan Richman, claims, “Chardonnay is mindlessly appreciated by a majority of American wine-drinkers. It's reflexively vilified by a majority of American wine experts—when it's not from those remarkable vineyards in France.” California Chardonnays frequently get a bad wrap for being overly oaked and flabby on the palate because the grapes are living it up, basking in California sunshine and fertile, lush soil. I know for a fact, though, that great Chardonnay can be produced in numerous regions around the world, not just from beloved Burgundy vineyards. As long as the vines are starved and reared in cool austere climates, Chardonnay rises to the occasion, producing wines of profound intensity, minerality, and lush fruit flavors. Travel to Paso Robles, Santa Ynez, corners of Carneros and to the tops of the Santa Cruz mountains and see Chardonnay aspire to make balanced, elegant and graceful replications of great Burgundies.

At this time of year, I just have to marvel over a freshly poured sample of Chardonnay and revel in its scents that roll off the lip of the glass. Something erotic occurs when you catch that first waft of colliding buttery toastiness, lemon curd, lemon zest, orange blossom, crème brulee, walnuts and white macadamia nut cloaked in fragrances of coconut, baked apple, and warm brioche bread. Shall I continue? Or do you want to jump right out of your seat and go purchase a bottle of Chardonnay?

Just remember once you pop that cork, elegant-styled Chardonnays go nicely with fall cheese plates, roasted Brussels sprouts drizzled with aged balsamic vinegar, poached lobster with a béchamel cream sauce, grilled pork tenderloin with caramelized apples, butternut squash chili, or even that simplistic grilled cheese sandwich that you may happen to spruce up a bit with tomatoes and artisan gouda and cheddar cheeses. Chardonnay offers richness while being oaked, dry, acidic and creamy. So many possibilities abound with fall season foods and Chardonnay wine pairings, which is why I encourage you to give Chardonnay a shot this time of year, even if you’re a professed Chardonnay-hater. Or branch out and explore terroirs outside of France or outside of the United States. Live a little. And for those of you who already know Chardonnay and all of its glory, I toast you with my own small slice of heaven now in my hand.

A few recommendations to find around town:

Barrel Oak Chardonnay Reserve Front Royal, Virginia 2010 $30

Verget Pouilly-Fuissé Vergisson, Burgundy, France 2009 $38

Talley Vineyards Estate Chardonnay, Arroyo Grande Canyon Valley, California 2010 $24

Longoria Cuvée Diana Santa Rita Hills, Santa Barbara, California 2008 $44

Au Bon Climat Chardonnay Santa Barbara, California 2008 $22

Christianna Sargent
Certified Sommelier
Advanced Certificate--
Wine & Spirits Education Trust
Association of Italian Sommeliers
French Wine Scholar
talesofasommelier.blogspot.com

Heirloom Tomatoes beat the heat

Heirloom tomatoes beat the heat

Step into a world of ripening heirloom tomatoes and enter a realm of bourgeoning discovery and endless flavor possibilities. The science population has been exclaiming the importance of food diversity and warning of the consequences of genetic erosion for years now.  With this in mind, consider for a moment the tasty, colorful array of heirloom tomatoes found at the farmer’s market that are replaced by bins in the supermarket full of  tasteless tomatoes almost identical in size, shape and color. If you take the time to just consider the benefits of selecting heirloom tomatoes, I will provide you with a few wine pairing tips that will maximize your efforts and return you to that tantalizing memory of how tomatoes used to taste. Your efforts will be rewarded three-fold when you experience the first flavor explosion in your mouth followed by a refreshing wine chaser in this sweltering heat.  

Over 10,000 varieties of tomatoes exist today, but commercial growers have chosen to grow just a couple of them in order to focus on physical traits that increase profitability; namely consistency, productivity and hardiness. Consistency lends to every tomato being the same size and shape with no physical blemishes, creases or any variant color spots. Also, commercial tomatoes need to yield large harvests and be able to endure mechanical picking, long distance traveling and exposure to pesticides. Since most American supermarket shoppers deem physical attributes more preferential to taste, commercialized versions of tomatoes barely resemble their heirloom counterparts. Heirloom tomatoes are not used in large-scale agriculture, but rather are popular among small-scale farmers and home gardeners.

In the wine world, tomatoes can be one of the most difficult foods to pair with wine due to their acidity. Introducing the wrong wine to a tomato-based dish usually ends in tragic, mouth-puckering, bitter reflections. Furthermore, commercialized tomatoes present even more challenges to the food-wine equilibrium because they are bland in flavor and acid-centric. When you introduce heirloom tomatoes to the wine pairing, however, other flavor components enter the equation, such as sweet tendency, succulence, tanginess, earthy undertones, citrus components, and smoky factors. Imagine the mouth-watering, warm-from-the-sun, old-time taste you remember from your youth (or may have never experienced). So, next time chose those beautiful tomatoes of all shapes and colors and try out any of these three recommendations listed below to test your heirloom selections:

• Classic Italian dishes made with tomato-based sauce and pasta like spaghetti, Bolognese, lasagna, manicotti, baked ziti, chicken parmesan. Just sub in a homemade marinara sauce made from heirloom tomatoes and go for Italian red wines, such as classic Chianti, Barbera, Dolcetto, Barolo, Brunello and the off-shore island reds like Cannonau and Nero d’Avola. My recommendation is a renowned chianti, Fattoria di Lucignano Chianti Colli Fiorentini, average price $13.99 found in local, specialty wine shops like Arrowines.

• Gazpacho made with garlic, red onion, vinegar and an assortment of other ingredients pairs best with sherry (fino or manzanilla) and lightly colored rosés from Spain, Provence and California. Sherry boasts the least amount of acidity of any wine and its savory, salty flavors mesh well with vibrant tomato flavors. In order to find the best sherry selections in the DC metropolitan area, venture to Jaleo restaurant in Crystal City and take a gander at their retail wine shop. Ask for Osborne Manzanilla from Andalucia Spain, average price $13.99.

•  Insalata Caprese salad is a simple dish of tomatoes, mozzarella and basil that can be dressed up with a fine-quality olive oil, balsamic vinegar and white wine vinegar. With the extreme aromatic characteristics of this recipe and sweet succulence of the tomatoes, try an Italian white wine such as verdicchio. Red, White & Bleu in Falls Church carries an elegant version, Stefan Antonucci Verdicchio Classico Riserva from the Marche region of Italy for approximately $18.99.

This time of year, tomatoes offer a simplistic answer to quick, easy and healthy dishes that do not weigh you down in heavy, meaty dinner affairs. Served at cooler temperatures, red and white wines can match beautifully with your tomato recipes and leave you with a satiated appetite that does not weigh you down in hot, humid weather.