Celebrate with Belgian Brews

Today is Belgium's Independence Day. Why not head to DC's Brasserie Beck for the celebration? From 11:30 AM until closing time at 11 PM, Chef/Owner Robert Wiedmaier’s popular 165-seat restaurant is offering up 18 delicious Belgian draft beers, at half price, ranging from $3-$6 each, to toast Belgian Independence Day. It commemorates Belgium’s anniversary of separation from the Netherlands in 1831, and the formal establishment of the kingdom with the crowning of Leopold I of Saxe-Coburg, who agreed to support the constitution drawn up by the National Congress. This one-day only celebration is Beer Specialist Bill Catron’s brainchild and the “knighted” beer expert is offering up the following beers available in the restaurant, bar and outdoor patio.

Beers featured include the following: Delirium Tremens; Gouden Carolus Ambrio; St. Louis Framboise; Gouden Carolus Hopsinjour; Gouden Carolus Tripple; Gouden Carolus Classic D'or; Kasteel Tripple; Kasteel Donker; Blanche des Bruxelles; De Koninck; Hoegaarden; Leffe Brune; Stella Artois; Bavik; Piraat; Kasteel Rouge; Brigand and Gulden Draak. Brasserie Beck exemplifies a traditional, chic image of old Europe’s Belgium train stations. The spacious bar boasts over 126 Belgian Beers and ten different beer taps, making it the most comprehensive Belgian Beer list in the city and the restaurant recently opened its expansive patio that is also friendly to those wishing to enjoy a good cigar.

Brasserie Beck is located on 1101 K Street, NW and serves lunch Monday-Friday 11:30 AM to 5 PM, dinner Monday-Thursday 5 PM to 11 PM, and Friday and Saturday, from 5 PM to 11:30 PM; Sunday brunch is offered from 11:30 AM to 8 PM. For reservations call 202.408.1717 and visit http://www.beckdc.com/

The Wine *Rack*

So I was watching Jay Leno the other evening, and he did a segment called "Sold or Not Sold," where inventors looked for markets and distributors for their products.

One proposed product was billed as the "Wine Rack." A little web search led me to their website. I'll let the text on the site tell you what the product does:

"Turn an A cup in to double Ds AND sport your favorite beverage for yourself and your friends! Better than a boob job and cheaper too! Not to mention the savings on over priced drinks. Take a bottle of wine, a mixed drink or even a fifth of your favorite hard stuff to the movies, concerts, ball games, even PTA meetings. Sporting a rack that will turn heads and serving a beverage that will have guys standing in line for a sip of your secret stash! With a simple blow into the tube it's easy to keep that full look even as you drink from your secret stash."

So basically, you fill this gadget with your favorite beverage, strap it on, and enjoy drinking up to more than a bottle of wine, hands free. And as the beverage depletes, just inflate to keep your rack looking perky.

Apparently, there is a market for this product, and it sells for $29.95. Interested? Check out the site.

Lots of Wining in DC

Over the past year, wine bars have been popping up all over in DC and the surrounding area. Coincidentally (or not), many of them start with V--Veritas, Vinoteca, and Vinifera--which can make it difficult to keep them straight.

Never fear. Just refer to my primer in Modern Luxury DC which gives the best of the best of DC's wine bars.

Cheers to Eight Years of Wedded Bliss...

Just wanted to send a virtual toast to my husband Mike. We are celebrating eight wonderful years of marriage today...

How to *Produce* a Great Cocktail

The other night, I stopped by Vegetate, the vegetarian restaurant and bar in DC's Shaw neighborhood, to sample some specialty cocktails that mixologists Jonathan Harris and Mina Shahriary were whipping up specifically for that evening. (Coincidentally, Metrocurean also stopped by, so we sipped and chatted a bit.)

The first drink I tried was one I covered for my recent article in Modern Luxury DC about floral elements in cocktails--it was cool to finally try it in person. The Scotland Yard uses Noilly Prat dry vermouth, Tanqueray gin, whatever fresh herbs happen to be in Vegetate's garden at the time (included that night were lavender, thyme, basil, lemongrass and cilantro), local cucumber and lime. It tasted (not surprisingly) very herby--pretty much like a fresh salad in a glass. Very refreshing.

Next up was the Heirloom Tomato Martini, with Square One organic vodka, Noilly Prat dry vermouth and tomato water. I love tomatoes, and do enjoy a Bloody Mary during brunch once in awhile. But the thickness sometimes gets to me. Mina told me she strained the juice for this cocktail, and while it wasn't as thin as water, texturally it was a big improvement over tomato juice. And the drink had a delightful salt and pepper rim.

Since the first two drinks I sampled were savory, I ended the evening with a sweeter choice. Sex on the Mountain has Goji berry infused Square One Vodka, Grand Marnier, muddled local peaches, and Regan's orange bitters. Goji berries lend an earthy/woody flavor to the vodka, which is countered by the sweetness of the peaches. Served over ice, it's a great choice to sip on a hot summer evening.

To nibble with my libations, I ordered mini grilled cheese sandwiches, made with sourdough bread, chive butter, Vermont cheddar and bitter greens. Drizzled with balsamic vinegar, these little sammies were the best grilled cheese I've ever had. Yum.

This past Wednesday was the first in what Jonathan hopes to be a special monthly cocktail party. For more info, check out Vegetate's website.

Flower Power!

From lavender and candied violets to St. Germaine and Creme de Violette, a current drink trend this summer is floral components in cocktails. Read about it in my article in Modern Luxury DC.

Calimocho when it's Caliente

So I finally got around to whipping up that ubiquitous cocktail found all over cafes in Spain, the Calimocho. For those of you unfamiliar with it, the drink is Basque in origin, and it contains equal parts red wine and Coke, served over ice with a lemon slice or wedge. I had been on the fence about this drink, but my curiosity finally won out.

My verdict? Well, I used some leftover wine we had the night before for dinner, and I think it was a bit too dry in style. It seemed to take away the Coke's effervescence, and the the Coke didn't really add anything to the wine's flavor. Since it's ice cold, it's unquestionably refreshing. Next time I'll try a bottle a bit fruitier in nature, maybe a Rioja or a jammy merlot.

For more info on the Calimocho, just Google it. You can also look it up by its Basque spelling, Kalimotxo.

A variation on a Brazilian fave

So last evening, I was browsing through my copy of Dale Degroff's The Craft of the Cocktail, looking for a recipe to inspire me. This book is filled with really helpful information about cocktails and liquors, and a wealth of recipes both classic and contemporary. Unfortunately, we were missing a single ingredient for so many of them.

I have these tasty dark cherries in merlot syrup from Robert Lambert that have been in my fridge for a month or so. They are somewhat tart, with some spice and deep berry flavor from the merlot, and I've just been dying to try them in some liquid creation.

I've always enjoyed a good Caipirihna, the cachaca-based drink from Brazil. Unfortunately, I don't have a bottle of it right now in my liquor cabinet. So last night I substituted rum, and it turned out quite nicely. Here is the recipe:

(Variation) on the Cherry Caipirinha
Make 1 drink

* 3 pitted dark cherries
* Half of a lime, cut into small wedges
* 1.5 teaspoons brown sugar
* 2 oz. light rum

Fill a cocktail glass with ice. Muddle the cherries, lime and brown sugar in a cocktail shaker. Add the rum and ice from the cocktail glass. Mix well, then pour entire contents back into the cocktail glass. Garnish with a lime wedge.

The Robert Lambert cherries added a nice complexity to the drink, balanced by the tartness of the lime juice and the sweetness of the brown sugar. And the drink just looked pretty, too.

Since cachaca is a bit more "rough" and rustic than rum, I'm thinking next time I could substitute half rum and half vodka to give it more of a bite. Or, of course, I could also just buy a bottle of cachaca...

Happy Fourth of July!

The *Other* Pinot

While in Phoenix last week for a Convention at the breathtaking mission/art-deco style, Frank Lloyd Wright-inspired Arizona Biltmore, I got the chance to stop by one of the free wine tastings offered at the hotel every Friday afternoon from 5-7 PM (other cool activities included in a hotel stay are make-your-own-s'mores around a HUGE firepit, and "Dive-In Movies" where guests relax on floats in the largest of eight pools and watch movies on a screen suspended by palm trees...)

One of the two wines being poured was the 2006 Valley of the Moon Pinot Blanc. A close DNA relative to Pinot Noir, Pinot Blanc is a lovely alternative to other crisp whites like some CA Sauvignon Blancs, Spanish Albarino and Pinot Gris/Grigio. This wine had honeysuckle aromas, along with some lime on the palate, and a crisp apple finish. If you are serving seafood for the fourth, this would be a winner. Grapes are sourced both from the Russian River Valley and the Southern Sonoma County, and the wine is fermented in stainless steel. 10% of the wine sees a bit of new French oak, which adds a bit of finesse and body, but the wine overall is crisp and refreshing. A bottle retails for about $13.

Proof takes it outside

If you (like me) are a fan of Proof restaurant in DC, you'll be excited to know that you can now enjoy their phenomenal wine list and cuisine al fresco, including the excellent service of Sommelier Sebastian Zutant, as the restaurant recently opened its 50-seat patio.

Chef Haidar Karoum has added several dishes to his menu of small and large plates, including a chilled seafood and hearts of palm cocktail, grilled house-made lamb sausage with cucumber, mint, and feta, and a chilled asparagus and nettle soup served with lemon crème fraîche.

Wine Director Sebastian Zutant complements these additions by offering a "Rosé of the Day" for $9 a glass, rotating the wines to offer domestic and international selections such as the Lauderbach, a Syrah from California's Russian River Valley, and the Suzanna Balboa, an Argentinian Malbec. Other summer specialties now stocked in the restaurant's unique Enomatic wine serving system include The Black Chook, a Viogner blend from Australia priced at $9, and the Northern Italian Livio Felluga Tocai Friulano for $12.

Zutant has also added a few twists to his inventive cocktail list that are sure to beat the heat. Mixed drinks such as the Coquette, a concoction made with Tanqueray Rangpur, Elderflower, grapefruit bitters, and Zutant's house-made Rosé syrup, as well as the Chupa Cabra, made with Machu Pisco, yuzu sour, crème de violet and fresh lime juice are now available for $11 each.

I look forward to trying his Coquette cocktail creation, which sounds fun, floral and fabulous.

One Wine Cocktail, Hold the Wine

Cafe Atlantico's Jill Zimorski created a cocktail that evokes the aromas and flavors of a Northern Rhone red, but doesn't contain a drop a wine. Read about it here.

114 degrees and wine's not on my mind...

This week, I'm staying at the gorgeous Arizona Biltmore in Phoenix for a (non wine-related) convention. Yesterday it was 114 degrees, though I did get in some much-needed pool time. Posts will probably be spotty at best this week, so if I just don't get a chance to create some, I invite you to go back and look at some old posts you may have missed. I'll pick up the blog next week.

Have a great week!

Francophile Oenophiles unite!

Old Town Alexandria has a new place for French wine lovers to rendezvous. Bar Baudelaire, located on the second floor above bastion French restaurant Le Gaulois Cafe, specializes in French wines (by the half glass, glass or bottle) and petits plats.

I stopped by the other night for their opening (as did a lot of other people...my friend and I must have arrived at the wrong time, because guests were three deep at the bar, and we waited FOREVER for a (not so chilled) glass of sparkling wine. The bartender told us there would be a few minutes wait time on the bubbly, as they had to go grab more bottles from downstairs. Had he told me it wasn't going to be that cold, I would have changed my order to something else.)

Anyway, the evening got better from there. We were able to snag a table right by the buffet, and luckily the empty trays and dishes were continually replenished throughout the evening. We had some lovely oysters on the half shell, mini quiches, smoked salmon, pate, shrimp cocktail, etc. etc. While it was delish, I would have liked to sample more dishes from the actual small plates menu--mussels, garlic sausage, calamari, and pureed salt cod. I'll have to head back sometime to taste those.

The wine list appropriately has a decent selection of French wines, along with some from the U.S., other parts of Europe and Australia. After my tepid glass of sparkling wine, I opted for a Pinot instead. I was pretty surprised to see the bartender pour a glass of Australia's d'Arenberg, but to give them the benefit of the doubt, they were getting slammed and maybe they just ran out of the French stuff.

Le Gaulois has a lovely courtyard that is the perfect spot for a summer evening dinner. After dinner, head upstairs for un verre de vin francais.

WineSmith and Vinifera event with Vision cellars

My friend Neil Smith, owner of Ashburn's WineSmith, will be doing in-store tasting this evening, followed by a special event with the winemaker at Vinifera in Reston. Here are the details:

Vision Cellars owner / winemaker Mac McDonald will be in the WineSmith store on Friday, June 20th from 5:00 - 7:00. Mac makes some of the finest Pinot Noirs (and some outstanding white wines, too) in California.

Once our in-store tasting is over we’ll be heading over to Vinifera, the wine bar inside the new Westin Hotel in Reston, to continue the evening with Mac. We hope you’ll join us for this event, which will feature a flight of Mac’s wines (different from what we will be tasting in the store earlier that evening), small plates prepared by the chef of Vinifera, and live jazz! The cost will be $25 per person, and glasses of wine will also be available for purchase. Please call the store at (703) 729-2970 to RSVP.

It's sure to be a great event!

American Roots Winery

Recently, I received an email from Lori Ondaro, whose family owns American Roots Winery:

Hello, my name is Lori Ondaro and like so many others I was diagnosed with breast cancer last year for the second time. As my family gathered together, it became clear to each of them their need to find a way to join the fight to find a cure. My son, Jeff Murrell and daughter-in-law, Julie Murrell felt that their contribution should come from what they know best - wine. Both in the wine industry, Jeff as Director of Research at StaVin and Julie, Assistant Winemaker at The Hess Collection Winery in Napa, they put themselves to the task of making an exceptional group of wines that would benefit all those fighting and facing breast cancer.

With incredible devotion and hard work, they founded American Roots Winery and have just bottled their Red, White and Blue label wines. A donation of 10% of their total sales are being donated to breast cancer organizations. Any attention you could give our effort to raise money for the fight against breast cancer would be greatly appreciated. Additional information has been attached and I also invite you to view their website at http://www.americanrootswinery.com/ to gather more information about their passion to help "fight the fight".

I wrote an article for Wine Enthusiast last October about wineries and wine-related companies who donate proceeds towards breast cancer research, so I am more than happy to support Lori and her family's company. Check out their website for more information and purchasing information.

Italian Cellar Tour

My friends over at the Washington Wine Academy have organized a phenomenal Italian Cellar Tour coming up in October. Led by Jay Youmans, Master of Wine and wine educator, the tour promises to be fun and educational, with the gorgeous Italian scenery in the backdrop.

Jay was my instructor for my Intermediate and Advanced Certificate courses for the WSET. He's extremely knowledgeable, but not at all pretentious. This is a wonderful opportunity to accompany Jay on a tour of some of his favorite cellars in Tuscany, Piemonte and Umbria. You will not only be tasting some great wine pulled from the cellars in Italy, but you'll be enjoying private walking tours, having some really great meals, staying at luxury hotels and much more.

For more information, check out this site.

Warmer Weather Wines article

I recently wrote an article for the premiere edition of iammodern magazine, geared for moms in Fairfax County. It offers suggestions for wines made in Northern Virginia that are good to sip in the warmer weather. Pick up a copy at select Northern Virginia locations, including some doctors' offices, the Reston Conservatory Ballet and Babies R Us, or read the article here.

Gruet Brut

Say "sparkling wine," and New Mexico certainly isn't the first place that comes to mind. But Gruet Winery has been making good bubbly since 1989. They now produce 50,000 cases of a total of seven different sparklers--all methode champenoise--which are distributed in 47 states.

I popped open a bottle of their Brut the other evening, and it was just lovely. It has some tart fruit on the nose (green apple and lemon/lime), some toastiness and a long, lingering finish. I'm currently working on an article that pairs sparkling wines with casual foods, and to go along with the "when in Rome" mentality, I think this would be great with some southwestern food like enchiladas.

Gruet Brut retails for about $14 and is available at many wine stores in the DC area.

The Source for great food and drinks

Last week I spent an evening at The Source's first floor bar and lounge. This DC-outpost of Wolfgang Puck is connected to the recently launched Newseum. The more formal restaurant is upstairs, but the lounge is also a destination in itself--complete with its own great menu of bar munchies.

The drinks menu is broken down into Classics (Negroni, Sidecar, etc.) as well as specialty (more modern libations). I started with the Cucumber Martini, created with Hendricks gin, muddled cucumber and fresh lime juice, and topped with several thin cucumber slices. Although I always describe cucumber-based drinks as refreshing, and I feel it's becoming a bit cliched, this drink certainly was, with just the right kick of gin.

Next was the classic Aviation, made with Plymouth gin, Maraschino Liqueur and fresh sour mix, garnished with cherries. It was a tad floral, and a tad fruity, and very well made.

The large and well-conceived bar menu has something for everyone. The Kobe beef sliders had great brioche buns, and a sweet-smoky onion marmalade. Spicy tuna tartare was served in a sesame miso cone--definitely finger food. Pork belly dumplings were substantial, yet the dumpling wrappers weren't at all tough as is often the case with dumplings. Four of Puck's signature pizzas appear on the menu: we opted for the pesto marinated shrimp with sun dried tomatoes and rapini. The thin crust was topped with delicious seasoned shrimp.

If you can't get a reservation upstairs, don't worry. The restaurant menu is available in the bar. The bar clientele is very diverse--the night I was there, a group of middle-aged politicos sipped martinis, while a bunch of well-dressed ladies sipped Cosmos (if I had to venture a guess, I would have said they had just seen the Sex and the City movie...)

These Flowers Won't Wilt

If your blooms (like mine) are drooping because of the current heat wave (my thermometer registered 102 in the shade Saturday afternoon...), consider sipping your flowers instead. Check out my article in the July issue of Wine Enthusiast for some wine styles that evokes a garden stroll.

SATC and the Cosmo

I went to see the Sex and the City movie this week. I've always been a fan of the TV show, especially when I was working in NYC, and I found the film funny and entertaining--like catching up with old friends.

At the end, the girls toast with their signature Cosmopolitans. They ask why they ever stopped drinking them, and then smartly note it was because everyone else started. The drink has become a bit of a cliche, and its pink color has assured its popularity with mainly the female of the species...

If you are a fan (or a closet fan), check out Zola's version. It's made with white cranberry juice to appeal to BOTH sexes. Let's face it: if the cocktail is made properly, as Zola's is, the tart blend of cranberry and lime really marries well with the vodka.

And if you haven't checked out the SATC movie, the theater will be a cool respite this weekend, as temperatures in the DC area are going to go above 95.

Cheers!

Trading Tang for Bubbles...

I adore Schramsberg, and I LOVE this story:

St. Helena, CA (May 30, 2008) - What does Navy Commander Kenneth Ham drink after a space mission? Schramsberg. A fan of the Napa Valley winery, Ham will be the first astronaut to take Schramsberg into space—or at least part of it. Ham will fly with labels and corks from the venerable sparkling wine producer on the Space Shuttle Discovery’s STS-124 mission scheduled to launch May 31, 2008.

With over 3,700 flight hours in more than 40 different aircraft, Ham will pilot the Discovery on a mission described by NASA as, “the second of three flights that will launch components to complete the Japan Aerospace Exploration Agency's Kibo [Japanese for hope] laboratory”. The 14-day flight will carry the largest payload to-date to the station and will include three spacewalks.

According to the facts and figures provided by NASA, the STS-124 is the 123rd space shuttle flight, the 26th flight to the station, the 35th flight for Discovery and the third flight in 2008.

This will be the first space shuttle flight for Schramsberg, and has been in the works for several months since Ham and his wife, Michelle, visited the winery last year. Each astronaut is allowed a small stash of personal items to accompany them into space, and while Ham’s fellow astronauts predominantly chose sports memorabilia, Ham chose Schramsberg labels and corks.

“We are thrilled to have our labels and corks go on the space shuttle with Ken,” vintner Hugh Davies says, “We love that our American sparkling wine will become a part of American history and we are all ready looking forward to Ken’s next visit to the winery after his return to earth.”

For more information about Schramsberg Vineyards visit www.schramsberg.com. For more information about Ken Ham or the Space Shuttle Discovery’s STS-124 mission visit www.nasa.gov.

Wine and your health

Which is healthier--red or white? What is the maximum number of daily glasses of wine recommended for men and women? How much wine is in a "serving"?

Weed through all the fiction surrounding wine by reading my recent article in Wine Enthusiast about how to make wine part of a healthy lifestyle.

Belgian Suds

Bill Catron knows his beer. Those from Belgium, specifically. DC's Brasserie Beck only carries Belgian brews--lots and lots of them. Last week, we enjoyed a lovely dinner on Beck's newly opened patio, while Bill selected suds to pair with each of the dishes we tried (the cuisine is authenticly Belgian as well.)

We started with two light selections to whet our whistles before deciding what to eat. Bavik on tap is one of the more popular selections at Beck, and it was light and refreshing. We also had a bottle of Grimbergen, a blond ale--also highly enjoyable.

Brasserie Beck does mussels three ways, and we opted for those steamed with fennel and chorizo (my husband and I love both of those ingredients...) We sipped Saison Dupont--similar to a Hefeweizen, with a golden hue and hints of coriander.

Bill's favorite beer with oysters on the half shell is not Stout (a traditional pairing--just Google "beer and oysters.") He instead prefers Gueze. This is a spontaneously fermented beer, made with the yeast that is just floating around in the air. It's very cidery and vinegary, and certainly not for everyone (though it is his favorite style of beer.) It had a barnyard aroma, but not in a bad way. It was quite enjoyable with the oysters--kind of like the lemon wedge for the bivalves.

Gulden Draak was the beer for our duck roulade. It had a dried fruit/raisiny flavor to it, so it went well with the roulade's similar sauce. And St. Bernarbus, an Abbey ale, was the selection for Choucroute en Croute--a melange of pork tenderloin, sausage and cabbage served in a pastry shell. It was a heavy, filling dish (the kitchen was nice enough to split it in two before serving it), and this more substantial style of beer was a great match.

After dinner and before dessert, we tried what can best be described as the Port of Belgian Beers--Gouden Carullus, Grand Cru of the Emperor. It tasted so much like Port--just with some carbonation (and an interesting banana aroma.) The best part for me was learning that this beer is only brewed on one day of the year--Charles the Fifth's birthday, February 24. That just so happens to be MY birthday, too, so it was really cool to discover "my" beer.

One of the most popular desserts at Brasserie Beck is their pear tarte tatin, with which we enjoyed an apple beer (the name escapes me right now, because by the end of our meal the number of bottles and glasses on our table was staggering. So much that a neighboring table of customers sat down and said "we'll have what they're having.") Anyway, the beer was crisp and fruity without being disgustingly sweet--and a great choice with our dessert.

The coolest thing about Brasserie Beck is learning how food friendly Belgian beers can be. I've always enjoyed them, but I never had such an exotic selection from which to select--Hoegaarden is the most common brand you'll find at restaurants and bars. Check out Beck for happy hour, lunch or dinner, and be sure to ask for Bill. He's super nice and super knowledgeable.

Stay Incognito this weekend

The weather in the DC area this weekend looks to be picture perfect (except for a small chance of showers late in the day on Saturday...) So it's a perfect time to sip pink. Lodi Vineyards produces three wines under the Incognito line--Viognier, rouge and pink. I sampled the pink a few nights ago. It has a super vivid watermelon/pomegranate color, with watermelon on the nose and ripe cherry on the finish. Great for a picnic, with some crusty bread, hard cheese and salumi (soppressata is my personal fave...)

For more info, check out Lodi Vineyards website. And enjoy the time spent al fresco.

And the sweet goes on

Last evening I went to Co Co Sala's press dinner. The opening of this restaurant, billed as DC's first and only "chocolate lounge," has been the buzz all over town for months.

The interior doesn't disappoint--gorgeous red and brown towns give a sumptuous, sleek, warm look. Co Co is divided into two main rooms--head left as you enter, and you'll see a row of banquettes, and a bar that runs the length of them. Head right, and you'll see the other side of the same bar. But this room has more of the loungey vibe, with lower tables and softer, velvet seating. Gas fires are alit, casting a warm glow. Two flat screen TVs behind the bar show chocolate being poured and made into confections (don't ask the bartender to turn on the Nationals game--they don't get cable. So it's all chocolate, all the time.)

Co Co's menu has small bites divided into four categories, with three selections of each: salads, sliders, mac and cheese and crabcakes. The lobster salad was lovely, with lemon aioli and avocado atop corn bread. And I'm a sucker for sliders--the bleu cheese and beef were my fave.

But chocolate aficionados come here for the five course "monde du chocolat," which is basically a chocolate tasting menu. Choose from Italian, Indian, Aztec or Childhood Favorites, and then the fun begins. An amuse bouche, the main dessert, an intermezzo, a cheese course (the only savory one out of five) and some petit fours. I tried most of all five courses from each of the four options, and it was palate overload. But there were a lot of winners. The five course monde du chocolate goes for 30 bucks, by the way.

There are lots of options to sip with all of this sugar and caffeine--Co Co pretty much provides an "elixir" pairing for each item on the menu. Their take on the mojito substitutes vanilla vodka for the rum, and adds chocolate shavings--I thought it was really refreshingly tasty without being sickening sweet, as I half-expected it to be.

We sipped Fumello Prosecco during the Monde du Chocolat. I had never had this Prosecco before, and it's nice tropical fruit overtones (I'm thinking pineapple, but I just couldn't put my finger on it...) were really pleasant.

Whenever I go back, I think it'll be for just desserts--maybe after some kind of special dinner someplace else. The small plates are kind of tiny and a bit pricey to sit and nosh on them all evening. But Co Co Sala is lounge in the truest sense of the word, and an inviting place to spend an hour or two and get your sugar on.

Vinifera

Last week I had the chance to go out and try Reston's answer to all the new DC wine bars that have cropped up over the last year or so. Vinifera is located in the Westin hotel in Restin Heights. Catering to locals as well as travelers, Vinifera's look is sleek yet approachable (think dark wood, muted tones and comfy seating.) The menu boasts 25 options by the glass or half glass, with an additional 250 selections available by the bottle. (Although Vinifera doesn't yet offer flights, that's one of their future plans, along with wine dinners and classes in the sumptuous private dining room that overlooks the patio).

Speaking of the patio, I can't think of a better spot for a summer evening--the Dulles Toll Road is close by, but you would never know it by sitting outside--you can't see it and you can barely hear it. Hardwood furniture gives it an upscale al fresco look--a perfect spot for sipping a glass of bubbly or crisp Albarino.

The menu focuses on tastings, or small plates. Highlights include chicken lollipops, tiger prawn potstickers and Margarita flat bread. If you crave more substantial fare, an entree menu is available at nearby tables. Service is friendly and knowledgeable, and the servers I encountered moonlight at area wine stores--so they know their stuff and are passionate about it.

I've been told the website(www.viniferabistro.com) should be up, but I haven't had any luck getting to it. Better to search using Westin's website. Oh, and I forgot to mention the FREE valet parking available out front. Just try to find that at a DC wine bar.

Pork and Pinot at the Park Hyatt

Here is info from a press release I received this morning about a new addition to the Park Hyatt's lounge menu. Although I typically prefer Pinot with duck or salmon, I think the rich, tender suckling pig would pair wonderfully with Pinot's earthiness, low tannins and tart cherry and raspberry flavors. And I concur with Diego Anea's review of the Belle Glos Pinot offering from Monterey--I tried all of their current bottles during my trip to Monterey last fall, and they are gorgeous, well-structured wines. The wax seal on the cork is a striking aesthetic touch, too--albeit somewhat difficult to remove.

Washington, D.C. (May 27, 2008) -- Executive Chef Brian McBride is pleased to introduce some delicious new dishes to Park Hyatt Washington’s Lounge menu with pork stealing center stage. Beginning June 11, every Wednesday evening highlights Pork & Pinot, from 5:30 p.m. to 9:30 p.m., with a whole roasted farm-raised suckling pig displayed on the Lounge’s expansive marble table so guests can enjoy a generous slice of pork accompanied with sweet potato biscuits for $8 per serving. Additional new pork dishes offered on the Lounge menu exclusively for Pork & Pinot, priced at $8 each, include Ham Hock Terrine, Glazed Pork Belly with White Beans, and Potted Pork with Garlic & Rosemary and Smoked Bacon Chips.

Park Hyatt Washington’s Lounge is also introducing the coveted Jamon Iberico de bellota. This rare, famous Spanish ham, a new arrival to the United States, will be carved on the marble lounge table for guests when ordered and is priced at $20 per ounce slice. Iberico pigs are descendants of sus mediterraneus, the wild boar that once inhabited the forests of the Mediterranean, popularly known as pata negra, or black hoof Iberico pigs. They are the last free ranging pigs in Europe. The term Iberico de bellota indicates an Iberico product is of the highest quality assuring consumers that the product is made from Iberico pigs born in the early spring and left to forage for the winter months, in the dehesa, the forest of Cork and Holm oaks of western Spain. During this time, known as the montanera, the pigs fatten up on fallen acorns or bellota and may gain up to a pound a day. This acorn-heavy diet gives the resulting hams an unsurpassed taste and sweetness to the meat.

To complete the savory pork dishes, a selection of Pinot Noir wines by the glass and by the bottle will be available, with prices ranging from $10 to $28 per glass and $95 to $180 per bottle. According to Diego Anea, the Executive Assistant Manager- Food & Beverage of Park Hyatt Washington, the wine that marries best with the Iberico is the Belle Glos 2005. “The Belle Glos is well structured, with a nice balance of fruit and tannins and its higher alcohol content, (15.1%) gives it a nice round mouth feel and a smooth, soft texture. It finishes clean but long and has a nice acidity which cuts through the richness of the Iberico,” states Mr. Anea.

Mark it with a Z

I spent last evening at Zola , sampling some of their most popular cocktails and selections from the new bar menu. My visit included an informative chat with Ralph Rosenberg, their Director of Operations.

The sleek restaurant, located next to DC's International Spy Museum (one of my fave museums in the city...) has lots of red and brushed metal. Spyholes allow you to see into the kitchen, without the noise that can often accompany the open kitchen concept. The bar itself is large and inviting, and adjacent small wooden tables allow you to linger with some nibbles and a drink.

As far as cocktails go, there are some stellar options. Much of what goes into the libations is seasonal, fresh and from scratch. The Zojito substitutes kumquats for limes, with platinum rum, housemade kaffir lime syrup, mint and Fever Tree (yum!) club soda. This version restored my faith in the Mojito--a drink I enjoyed for several summers but then kind of felt, well, over it. But I'll be grabbing my muddling and cutting up those kumquats this summer, I can see it.

The I.R.S. Raspberry made its debut on the cocktail menu during tax season, but its popularity made owners keep it on the menu. I was a bit skeptical, as the main ingredient is Maker's Mark, and I'm not really a bourbon fan. But the addition of raspberry green tea soda, limes and fresh raspberries definitely made it refreshingly palatable.

And the Passion is just a gorgeous drink--Champagne, citrus rum, passion fruit and a sugar rim, served in a trumpet-style flute.

The bar menu is divided into three (self-explanatory) sections: "I Feel Like Sharing," "It's All Mine" and "Zola TV Dinners." I pretty much tasted everything. The highlights for me were the savory cream puffs filled with braised beef and topped with a foie gras glaze; shrimp and lobster sliders--the purple potato chips on the side were to die for; grilled flat bread with prosciutto, figs, foie gras butter, mascarpone and balsamic drizzle; and the curried lamb tacos.

The TV dinners are a whimsical touch. Served on white ceramic trays with 4 compartments, the choices are duck salisbury steak, roast game hen, or broiled skate wing. Each comes with a starch and a veggie that change frequently--ours were creamy polenta and wax beans. And the "sweet surprise" was a decadent red velvet cupcake with cream cheese frosting--topped with a Z in red icing.

Skate has been one of my favorite fish dishes since having a heavenly one in Paris a few years back. Zola's version was rich and buttery, yet lights and flaky. Chef Bryan Moscatello explained that he grinds up duck legs and combines it with a blend of savory, sage and other spices for the duck salisbury steak--definitely not a Swanson's TV dinner.

Mixology must-haves

From infused syrups and stuffed olives to bitters and salt-preserved citrus fruits, DC's top cocktail talents shared with me the items they find indispensable on the back bar in my article in Modern Luxury DC's June issue.

Kick it up

Lots of mixologists are using strong seasonings like hot peppers, spices and fresh herbs in their drinks right now. I interviewed some creative DC cocktailians for an article in May's issue of Modern Luxury DC. Look for it on DC-area newsstands, or read the article here.

Winds and Wine at Tarara

On Saturday, we headed out to the Winds and Wine festival at Tarara Winery outside Leesburg. It's such a gorgeous setting for a festival, and Saturday was a beautiful day. (The "winds" portion refers to kite flying, and truth be told, we only saw one or two in the sky...)

The winery just released the most recent vintage of their Viognier, and while standing in the wine sales line to buy a bottle to enjoy there, I couldn't help but notice that it seemed to be the most popular seller that day. I asked the rep working the register what was flying off the shelves at the festival, and he concurred that it was, in fact, the Viognier. Tarara's most recent offering has a bit of a spicy quality, along with some full-bodied honeysuckle and orange blossom notes. At $30 a bottle, it is a bit pricey compared to other VA Viogniers (or those from France, for that matter...) but it was very pleasant to sip on a warm spring Saturday afternoon.

After a wagon ride around the vineyard, we did the reserve tasting, and then met and chatted with Tarara's head winemaker, Jordan Harris. Born in Ontario, Harris had a hand at creating some of Canada's best wines before moving to Virginia. In talking to him, I can tell that he's influenced by French notions of terroir and quality. He seems excited by the winery's Meritage offerings, and is looking forward to new challenges, including growing and producing Uruguay's signature varietal, Tannat.

For more info on Tarara Winery and other upcoming festivals this summer, check out their website.

Classic cocktail for your Friday drinking pleasure...

For your Friday drinking pleasure, a classic cocktail that is also one of my favorites. The signature drink of Burma's Pegu Club years ago, The Pegu is one of those drinks that's just perfectly balanced--which is why I love it so much. It has sweet, sour and bitter notes, but none stands out and overwhelms any of the others.

Enjoy...

Pegu Club

2 ounces London dry gin
3/4 ounce orange curacao (you can substitute blue, which will add color, or Triple Sec)
3/4 ounce lime juice
1 dash Angostura bitters
1 dash orange bitters

Shake well with cracked ice, then strain into a chilled cocktail glass.

Cocktail Trends to Watch

The Distilled Spirits Council of the U.S. (DISCUS) recently released their list of the top five cocktail trends to watch. DC mixologists are definitely ahead of the curve...

1. The rise of super premium spirits: Evidenced in part by the umpteen kinds of super premium gin alone out there. Check out New Heights' Gin Joint.

2. Innovative infusions: Everyone out there is doing simple syrups that are anything but...with fresh herbs, fruits, and even flowers. Aisling Fitzpatrick of Alexandria's Vermilion is big on infusions.

3. A fresh and seasonal focus: Todd Thrasher of PX and Restaurant Eve won't use it if it's not in season, and lots of other mixologists follow this golden rule.

4. Added bartending technique: It's not just throwing liquor and ice in a glass, says Sebastian Zutant of Proof, who makes his own Vermouth.

5. The resurgence of old-fashioned ingredients like Chartreuse and Creme de Violette, which Washington Post Spirits Columnist Jason Wilson reviewed awhile back.

Museum of the American Cocktail Dinner at DC's Proof

Last evening's dinner at DC's Proof restaurant was to celebrate National Cocktail Week, as well as to raise funds for the upcoming opening of the Museum of the American Cocktail in New Orleans. The city's most inventive mixologists were on hand to create luscious libations during the cocktail hour, as well as to pair with Chef Haidar Karoum's five-course menu.

I had such a phenomenal time--it was definitely one of the top food and drink events I've ever had the pleasure of attending. I sat at a small table in the bar, so we were front and center to watch the mixologists in action. It was cool to see hundreds of glasses lined up, ingredients being added to shakers (no powdered sour mixes here--everything was made fresh), and concoctions being garnished. Komi's Derek Brown even invited me to the back bar as an extra set of hands to shake the last round of 'tails. And it was a thrill for me to finally meet in person so many of the bar talents I've interviewed or used as resources in recent articles--and to see some old friends.

Here is the rundown of the evening:

Cocktail Hour Drinks:

Lady Randolph's Revenge (John Hogan, Hudson Lounge): John reinvented the Manhattan, making it just a touch kindler and gentler, yet still with a warm, Bourbon-y kick (and great cherry notes). The drink contained Woodford Reserve Bourbon, homemade bing cherry and Madagascar vanilla vermouth, Luxardo Maraschino Liqueur, Fee Brothers Whiskey Bitters, and Maraschino Espuma.

Zenzero Apertio (Chantal Tseng, Tabard Inn): Light, sparkling and refreshing, this drink contained sparkling wine, Caravella Limoncello, ginger syrup and a dash of Absinthe.

PaRappa the Rapper Punch (Adam Bernbach, Bar Pilar): So summery and tropical, I could totally see myself sipping this all day at a Caribbean resort. Adam used Tommy Bahama Gold Rum, syrup made from strawberry, Szechuan pepper and Tonka beans, lime juice, tarragon and strawberry puree, and Peychaud bitters.

Tarragon Gin Fizz (Justin Guthrie, Central Michel Richard): Once I got past the bright, definitely-not-found-in-nature green color (which also evoked thoughts of shooters passed around in test tubes at college bars), I loved this drink--totally reminded me of my herb garden. Justin blended Hendrick's gin infused with tarragon, lemon juice, and Natakhari Tarragon soda.

Puffin du Velay (Rico Wisner, Poste Modern Brasserie): Rico used Vervaine du Velay, a liqueur similar to Chartreuse with some anise flavor, in this drink, as well as Reyka vodka, fresh sour mix with agave syrup, and sparkling wine. It was interesting...but I think the Vervaine is an acquired taste, and I'm not there yet.

Dinner Cocktails and Menu:

1st course:
Todd Thrasher of PX and Restaurant Eve was up first. His drink, The Dr. Who, used Machu Pisco, Celery and Jicama soda, and homemade celery bitters (which I tried on a spoon by themselves--so tasty.) The Pisco gave the drink a definitive kick, but the celery tamed it a bit. It was paired with Chilled Seafood and Hearts of Palm Cocktail--a gazpacho-like creation with fresh mussels and other seafood. A big old dish of this, some crusty bread, and a glass of Sauvignon Blanc would be a fantastic summer dinner.

2nd course:
Komi's Derek Brown made my other favorite cocktail of the evening. Very labor-intensive, the lovely Hibiscus Fizz contained Finlandia Vodka infused with hibiscus/rose hips/orange peel, Yuzu and lemon juices, topped with soda. It was bright pink, but did not taste at all frou frou. The second course was Sake Glazed Salmon with Pickled Honshimenji Mushrooms, Local Asparagus and Tamari-Radish Emulsion. The salmon's sweet glaze partnered incredibly with the drink.

3rd course:
Gina Chersevani of EatBar really pushed for this event to happen. She has garnered quite a legion of cocktail fans, as evidenced by the amount of clapping and cheering when her name was announced. Smoky, savory and funky (in a good way), her Cereza la Fuma contained Milagro Silver Tequila, Lillet Rouge, Cherrywood smoked white pepper meringuem(foam), agave nectar, lime juice, and was topped with fleur de sel. Chef paired it with Braised Shenandoah Lamb with Spring Pea-Tarragon Risotto and Grilled Ramps. The lamb was so tender and flavorful, it tasted like braised beef to me.

4th course:
Proof's own Sebastian Zutant took care of the drinks for the cheese course--and he also took the award for the evening's longest cocktail name. Medicine Man (aka Sebby Potter and the Teeming Cauldron of Booze) had Woodford Reserve Bourbon, Blandy's Madeira, Lillet Rouge, Lustau East India Sherry, Fee Brothers whiskey bitters, and it was topped with a prune soaked in Armagnac and Port. Dark red, aromatic and perfect with cheese and accoutrements, the Medicine Man was actually served from Zutant's own cauldron.

5th course:
Tom Brown from wine bar Cork finished the evening with the Truffled Amaro Flip. We all stood behind the bar, shaking Korbel brandy, Ramazzotti Amaro, eggs, lemon juice, truffle oil and Jerry Thomas Decanter bitters. It looked like a frothy Bailey's, but tasted anything but. The truffle oil added just a hint of complexity, but not the overwhelming, almost stinky scent that truffles sometimes can (thankfully...) It was a nice partner for the dessert course, Strawberry and Pink Peppercorn Shortcake with Creme Fraiche and Honey Lavender Ice Cream.

Whew. That was quite an entry. But so delicious to relive. :-)

Head here for more info on Proof. And here for info about the museum.

World Cocktail Week--Gotta Celebrate!

I'll be headed out to Proof tonight to celebrate World Cocktail Week, sponsored by The Museum of the American Cocktail. Many of the Washington area’s premier mixologists will be working together for the first time to whip up inventive drinks to pair with each of the dinner's courses. Participating mixologists include Adam Bernbach of Bar Pilar, Derek Brown of Komi, Tom Brown of Cork, Gina Chersevani of EatBar, Justin Guthrie of Central, John Hogan of Hudson, Todd Thrasher of Restaurant Eve, Chantal Tseng of Tabard Inn, Rico Wisdnor of Poste, and Sebastian Zutant of Proof.

Executive Chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails.

Tickets are $135 each, but the event is now sold out. I'll definitely be posting about this tomorrow--I've had the pleasure of meeting and/or interviewing most of the mixologists on the list for various articles, and I look forward to witnessing some of their bar magic. Pairing cocktails, rather than wine, with each of the courses will be a refreshing change of pace.

Small Plates and Lots of Wine

On Saturday night, I did a wine tasting in PA for a dinner club that my sister-in-law and brother-in-law belong to. It was a fantastic evening! My SIL paired the wines I selected with some amazing small plates. Here was the rundown:

* NV Zardetto Prosecco: Boiled new red potato halves with créme frâiche topped with salmon and caviar.

*2007 Kim Crawford New Zealand Sauvignon Blanc: Mixed baby greens salad with a light vinaigrette and goat cheese.

* 2006 Trimbach Alsatian Riesling: Gorgonzola Stuffed Shrimp - jumbo shrimp butterflied, marinated, grilled & stuffed with a gorgonzola/cream cheese mixture and wrapped with proscuitto.

* 2006 Mauro Sebaste, S. Rosalia Dolceetto D'Alba: Fresh cheese ravioli with grilled eggplant caponata.

*2006 Chalone Vineyard Monterey Pinot Noir: Mushroom tartlets in phyllo.

* Broquel Malbec: Grilled steak & portobellas with parmesan shavings over radicchio.

* 1994 Dow Vintage Port: Silton cheesecake with rhubarb compote.

Toast to Mom

Sharing a timely press release I received this week...

Join winemaker Erik Olsen as Clos du Bois raises funds and awareness for the eight million mothers and daughters living with heart disease. For every e-card sent from http://www.toasttomom.com/, Clos du Bois will donate $1 to WomenHeart. The goal is to raise $25,000 and touch thousands of hearts this May!

A wonderful online resource for celebrating Mother’s Day on May 11th and National Women’s Health Week, May 11th - 17th, consumers can also download heart healthy Mother’s Day recipes and wine pairing ideas, purchase a heartfelt gift basket for mom and enter to win a fabulous getaway for two to Sonoma wine country.

Heart's Delight Wine Tasting and Auction

If you are a wine lover who feels being generous this weekend for a really worthy cause, then I urge you to head out to DC's Heart's Delight Wine Tasting and Auction.

I'm proud to have served this year on the Auction Committee. Over the past eight years, Heart's Delight has grown to become one of the nation’s premier food and wine events - it provides the ideal combination of great food and wine while raising the much-needed funding to support the mission of the American Heart Association. Since Heart’s Delight began in 1999, we have raised $6 million dollars for the fight against heart disease and stroke.

Saturday’s schedule includes a seated tasting of the 2005 vintage from 20 classed-growth Bordeaux châteaux, with the winemakers or winery owners presenting their wines. This will be followed by a silent auction and walk-around tasting, with chefs from across the country offering samples of their cuisine. Saturday evening ends with a live auction that includes several luxury lots of rare wines and trips to wine regions around the world.

Admission to Saturday’s seated tasting and the evening reception and auction is $500 a person ($250 is tax deductible), and admission to the evening alone is $250 ($125 deductible). But this is an opportunity to taste some top wines from a fantastic vintage while supporting a very worthy cause.

For more information and to order tickets, check out their website.

A German white wine from South Africa at an Indian restaurant...

Last evening, I attended a "Mad About Mangoes" press dinner at Rasika, where all the drinks and dishes contained the fragrant Indian mango. Last year was the first for the luscious fruit to be imported into the U.S. Its short growing season, coupled with the time-consuming importation process, makes it elusive, expensive, and that much more delicious.

Chef Vikram Sunderam crafted many amazing mango-inspired dishes. My favorites were the mango shrimp with ginger, coriander and mint chutney; and the Aam Murgh, a chicken curry of sorts with mango, cashew nuts and cardamom. The mango and saffron kulfi--Indian version of ice cream--was also tropical and creamy.

Several wines were paired with the dishes, and my favorite was a 2007 Cederberg Bukettraube--the first time I have ever tried this grape. This white varietal is all but extinct, with a really small amount of plantings left in the world. Originally a German grape, it was then brought to South Africa (the origin of the wine I had), and its short shelf life means that it's rarely exported long distances. I absolutely loved it. Similar in acidity to a Sauvignon Blanc, it had some honey and peach notes, and then hit me with flavors of passion fruit and papaya--which explains why it paired so well with the mango dishes.

Not sure where I can get this rare wine, but it, like the Indian mango, is definitely worth the search.

Yes Virginia, there is a Vodka

While many people believe that most if not all vodkas are made from potatoes, that's really not the case. Many are made from grains (sometimes cheap ones meant for fuel and other industrial purposes), after which the liquid is filtered and bottled, and sold as vodka.

Cirrus Vodka, which comes out of Richmond, Virginia, is different. It's produced from high-quality potatoes, in a pot-still, in small batches. What do the potatoes do? Well, they generally leave you with a smoother, creamier mouthfeel. The proof is in the various awards it's garnered, including a gold medal at the 2006 San Francisco World Spirits Competition.

I got my hands on a bottle last week, and it certainly has character--with some lemon and vanilla notes, and just a touch of sweetness. Anybody who reads this blog knows that I tend to prefer gin to vodka, and when I do drink vodka, I like it to be a bit more neutral-tasting. But for the connoisseur who is looking for more flavor, this bottle is a great choice.

Cirrus is distributed in VA, DC, TN and soon to be in SC, IL and WV. In Northern VA you can find Cirrus at all of the Clyde's locations, the Inn at Little Washington, and Siberia, among others.

For more info, check out Cirrus Vodka's website.

Let It Breathe

I had a lot of fun recently reviewing wine aerators for the May/June issue of Imbibe. My Christmas gift Vinturi fared well, although it does have its drawbacks. My pick for most user-friendly and utilitarian went to the Nuance Wine Finer. You can check out page 24 of the most recent issue, or read the article here.

Gold POP

Pommery broke all the rules when they released POP in miniature, 187 ml bottles. The latest edition to the Pommery family comes in a tricked-out, stylish bottle with a gold sheen. The glam bottle also happens to hold the world's first vintage-dated Champagne in a mini bottle. Precious and rare as gold, the winery released just 2,000 bottles of this 2002 vintage.

I managed to get my hands on one of the mini-bottles. It's sleek, stylish and gorgeous. Oh, and what's inside inside bad either. The nose had a subtle yeastiness, along with some lemon. I'd call it medium-bodied, and it had some creamy apple notes and finished clean. A lovely Champagne--no mere hype for the upscale nightclub set.

You can purchase Gold POP at Sherry Lehmann in NYC, or online at http://www.sherry-lehmann.com/. Gold POP retails for $18.95

Gingered Inspiration...

I finally got my hands on a bottle of Domaine de Canton, the French liqueur crafted with Cognac that's infused with baby ginger. I read a lot about it, and my hopes were high (I even fell in love with the bamboo-inspired bottle design.)

It doesn't disappoint. I absolutely adore ginger, and the ginger taste in this bottle is fresh and bitey. I can't wait to try the Canton 75--made with one part Domaine de Canton, topped with three parts of Champagne and a dash of lemon bitters. The bubbles will bring the incredible aromatics right up to my nose.

It's such a unique, striking flavor that I also look forward to experimenting. I still have my bottle of Castries Peanut Rum cream (from St. Lucia) in the fridge. Once I plant my herb garden and my Thai basil sprouts up, I'll think I'll try muddling some Thai basil, and adding it to DdC and Castries--kind of like peanut satay in a glass...

Check the website for availability in your area--it's kind of hard to find in some places, but worth looking for.

I've found this summer's "house cocktail"

A bit easier to make than Gina Chersevani's Gnome's Water which I mentioned a month or so ago, the Gordon's Cup also has the refreshing notes of lime and cucumber. It's on page 46 of the April issue of Bon Appetit, and it's served at LA's Comme Ca:

Gordon's Cup:
1 serving

2/3 of 1 small lime, cut into 6 wedges
2 1/2 inch thick rounds of peeled cucumber
1/4 cup gin (I used the cucumber- and rose-scented Hendrick's)
1 1/2 tablespoons simple syrup
1 cup cracked ice
Pinch of sea salt

Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and simple syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt.


***Once my lavender is in bloom, I'll make a lavender-infused syrup, like Gina does for her Gnome's Water. And I think this drink would also be great topped with club soda.

Gin with a bite

I have to admit--I was drawn to G-Vine gin at first because of the really cool bottle, which I thought would look great on my bar. I figured from the variegated green on the bottle that the gin would have an overt limey, citrusy flavor. But I was surprised when I tasted it to find that for me, the overlying flavor was a licorice bite (the full list of botanicals is listed on the underside of the back label, visible through the front of the bottle.)

With Fever Tree tonic (I'll be reviewing FT's line of mixers soon, and then I'll close the book--at least for awhile--on tonic, this French gin distilled from grapes made a mean G&T on warm spring evening.

Check here for more info on G-Vine. Bottoms up!

A Washington Pinot Gris

While Pinot Grigio and Pinot Gris are the same grape, the resulting wines can be very different depending on region, climate and winemaking styles.

Italian Pinot Grigio tends to be light in style, with crisp lemon and apple notes, and a short finish. On the other end of the scale are the richer, rounder, more unctuous Pinot Gris offerings from Alsace--lower in acidity and fuller in body.

Chateau Ste Michelle's 2007 Pinot Gris from the Columbia Valley falls right in the middle. It has aromas of orange peel, and flavors of pear, honeysuckle and spice. 8% Viognier added to the blend lends floral notes and a rounder mouthfeel. It's great with shellfish and cream-based dishes, and I even enjoyed it with roast pork.

"On the Dot"

I recently got my hands on a bottle of Punkt Genau Gruner Veltliner, imported by Haus Alpenz (who also imports the intriguing, heady-scented Creme de Violette I reviewed a week or so ago.)

The crispness and whiff of white pepper in the often under-appreciated Gruner Veltliner is very appealing to me, but I had never had (or even heard of) a sparkling version. Punkt Genau means "on the dot", and this wine is made from grapes exclusive to Austria's Weinviertel region.

The lack of a cork and wire cage clued me in to the fact that the wine was not fully sparkling (it's actually enclosed with a screw cap.) The effervescence is reminiscent of a really fizzy Vouvray or Vinho Verde, so we sipped it from white wine glasses.

The wine tasted of crisp apples, with a light body. I didn't get any of the typical GV white pepper notes, but maybe the fizz overpowered them. It was definitely enjoyable with the seared tuna we had for dinner that night.

For more info on purchasing information, check out Haus Alpenz's website.

"Listen to the Ice"

I had a lovely time last evening at PX, the Alexandria speakeasy that is basically the playground for mixologist Todd Thrasher's amazingly complex concoctions.

Not to give away too many of the destination's secrets, but for those of you unfamiliar with PX, the lounge really does evoke the feeling of a speakeasy. There is no sign--patrons know it's open when the skull and crossbones flag that flies over Eamonn's fish and chips restaurant on the first floor (also owned by Cathal Armstrong) is out, and when the single blue light bulb is lit. Ring the doorbell, and the hostess slides the peephole door. A password isn't needed, but a reservation is suggested--especially on busy weekend evenings. Once inside, it definitely feels like you've stepped back into another time--crystal chandeliers hang over the bars and tables, dark blue velvet sofas fill one room, and the walls are made with gorgeous dark stained wood.

PX is small by design--only holding 30-35 people, so conversation, and finding a place to sit, is easy. It's meant to be a destination for a cocktail or two before or after dinner--reservations are for 2 hour blocks, maximum.

Crafting excellent cocktails take time, and a seat at the bar is a show in itself, and makes the time fly by. A peak at the back bar shows a shelf of high-end liquors, as well as bottles and jars labeled with masking tape. PX has 11 housemade bitters and lots of infused syrups. Heck, even the tonic and ginger ale are homemade. The place is 1/2 bar, 1/4 kitchen and 1/4 chemistry lab.

I started with a "Boris Karloff," with housemade elderflower liqueur (St. Germain isn't available in Virginia...), Plymouth gin and kiffir lime. This drink is a fizz, so it also contained egg white to make it frothy. It was aromatic and refreshing.

We also tried the "China Rose", with house-infused vanilla Cruzan rum, hibiscus bitters and dried hibiscus flowers. Bright red and served in a hurricane-style glass, it was deceptively less sweet than I thought it would be. And really, really good.

"The Big O" mixed Hendricks gin, Cointreau, orange bitters, orange syrup and lime juice--a perfectly balanced warm weather sipper.

PX's menu changes frequently, and mix master Thrasher is a staunch supporter of only using ingredients in season. For more information about PX, go to Eamonn's website, and click on the PX logo in the bottom right-hand corner.

Oh, and "listen to the ice" is PX's mantra--order, sit back, relax, let the magical mixing begin, and listen to the ice.

Wine dinner with Schramsberg

If you love Schramsberg sparkling wines as much as me, then you'll be as stoked as I was to hear about the upcoming dinner at Cafe Atlantico that pairs the restaurant's dishes with Schramsberg's sparklers:

On the evening of Tuesday, May 20th, Café Atlantico and sommelier Jill Zimorski will welcome Schramsberg Vineyards and Cellars’ Hugh Davies for an exclusive wine dinner showcasing their celebrated sparkling wines. Guests of this exclusive wine dinner will be treated to a selection of bubbly from the Calistoga-based vineyard paired with an innovative four-course menu by Chef Katsuya Fukushima. Space is limited and reservations are required. The dinner is priced at $125 per person, excluding including tax and gratuity. (A complete menu is posted below.) To reserve guests should call Café Atlantico at (202) 393-0812.

Passed Greeting
Oyster w/ Caviar, Marcona Almond
Schramsberg Blanc de Blancs

1st Course
Unagi, Pineapple, Pinenuts, Cucumber, Yuzu
J. Schram Brut Reserve

2nd Course
Octopus, Strawberries, Greek Yogurt
Schramsberg Brut Rose

3rd course
Duck, Foie, Gingerbread, Kumquat, Sesame
Schramsberg Reserve

Dessert
Apples and Champagne
Schramsberg Cremant

Better with Bitters

Lately, I've really been getting into bitters--not just Angostura and Peychaud's, but the myriad of flavored ones out there, from peach, to orange, lemon and grapefruit. It's amazing what just a drop or two can do to add complexity to a cocktail, making it taste more like something you got at your favorite bar or restaurant, and less like something you whipped up at home.

Stirrings' blood orange bitters is enjoyably bitter, with a nice flavor of orange peel and a touch of sweet spiciness. Since I love Campari, and its tongue-numbing bitterness, this blood orange bitter seemed almost mild to me, like I could also drink it with soda over ice. So I wanted to find a cocktail recipe that used a decent amount of it, not just a dash like so many recipes call for.

A check of Cocktail DB's website (a great online reference, by the way), gave me the Bluejacket:

Bluejacket:

1.5 oz. dry gin

3/4 oz. Blue Curacao

3/4 oz. orange bitters (the recipe called for Gordon's, but we used the Stirrings Blood Orange Bitters)

Shake with ice, serve in a cocktail glass.

The bitters countered the Curacao's overt sweetness, and both citrus flavors married well with the gin. The color was cool, too--a true turquoise, reminiscent of the gorgeous waters you sometimes find in the Caribbean. (The bitters darkened the Curacao's blue a bit).

For more info about Stirrings bitters, go to their website.

Continuing quest for the perfect G&T...

So, last year, I posted about how I started buying tonic water in small glass bottles, rather than the larger plastic ones, for my G&Ts. The tonic in the former tastes fizzier, and stays fresher longer. However, I've always thought that mass-produced tonic water is way too sweet, and to my delight, I've recently discovered through a colleague that I'm not alone in that thinking...

Q Tonic is made with Peruvian quinine and Mexican agave, which adds a subtle sweetness, rather than the syrupy flavor that high fructose corn syrup-based tonics can, Q tonic gives the soda--and the liquor--equal billing. It's bitey, sharp and refreshing.

I sampled Q Tonic with different gins, and it makes a huge difference in my favorite cocktail. Granted, the price is steeper than Schwepp's or Canada Dry (it's sold in a 4 pack of single sized bottles for about $6), but it's definitely worth it.

Soon I'll post about 2 other tonic options...just in spring and summer--perfect G&T weather, in my opinion.

In the DC area, you can get Q Tonic at Dean and Deluca in Georgetown, and (soon) at MOM's Organic Markets.

A new liquid dessert

The other night, I sampled Castries Cream liqueur. Made in St. Lucia, Castries Cream is a peanut-based rum (akin to a peanutty version of Bailey's...) It comes in a cool bottle that resembles a peanut in a shell, and right now is available in the mid-Atlantic.

We perused the website for recipes, and finally settled on one that included Castries and coconut rum. We thought it would be a nice combo, but honestly, it didn't work that well. But we did agree that anything chocolate or banana flavored would be a good match, so next time we'll whip up one of the recipes that includes vanilla vodka, or banana or chocolate liqueur. If you are really a fan of peanuts or peanut butter, Castries would also be nice to sip by itself, over ice. I would imagine that it could make a mean parfait, too, with vanilla ice cream and chocolate syrup or hot fudge.

For more info about Castries, check out http://www.castriescream.com/.

A Spritzy Gewurz

At a client's tasting this past week on wines from Sonoma, I selected an Adler Fels Sonoma Gewurztraminer for one of the bottles. I really dig Gewurz, and I'm always on the lookout for good domestic producers.

I was really surprised to uncork it and see lots of spritzy bubbles--almost foam--coming to the top of the bottle. The foam continued when I poured it, so to me it seemed in appearance like a Vinho Verde.

The wine was off-dry, with TONS of lychees. Not too much spice, but also some attractive peach and tropical fruit flavors.

If this is your thing--and I think it can be nice for the warmer weather, Adler Fels Sonoma Gewurztraminer is available for around 12 bucks.

Creme de Violette

After regarding the Spirits column in The Washington Post last week that talked about hard to find liquors, I had to find a bottle of Creme de Violette. The DC area distributor, Le Droit Brands, came through for me, and I got my hands on the dark purple potion yesterday.

Last night, I made the classic Blue Moon cocktail:

2 oz. dry gin
1/2 oz. fresh lemon juice
1/2 oz. creme de violette

Shake with ice and strain

When the CdV is diluted that much, it takes on a cool blue hue. The drink had a whiff of floral, but it wasn't overwhelming, and I actually could have added a bit more CdV.

Next I want to try it topped with sparkling wine. We did that this past weekend with St. Germain Elderflower Liquor, and it was lovely.

For more info about Creme de Violete, visit Alpenz' website.

Santorini white

DC's Zaytinya is currently celebrating Greek Easter by offering special menus and dishes traditional to the holiday. Last evening, I attended a media kickoff dinner, where I sampled a lot of the dishes that will be featured during the Easter feast celebration. Rack of lamb and spring lamb were both flavorful, the latter served as tender as sliced filet mignon. A simple fresh Greek salad with chunks of feta was topped with a great, light vinaigrette, and sustainable halibut was moist and flavorful. Fingerling potatoes were crisp, with just the right amount of salt and fresh parsley. And dessert--orange cake topped with ice cream, blood orange and pistachio, ended the meal with a right touch of sweetness.

We had several wines to pair with the courses. The highlight for me was a Argyros Estate 05 from the Greek island of Santorini. Made from a blend of Asyrtiko, Aidáni Aspro and Athíri, the wine was light gold, and had a spritz similar to that of a Vinho Verde. Zesty lime notes were balanced by a bit of an attractive bitterness on the finish, and the crispness paired well with the halibut and Greek salad.

For more info on Zaytinya's Greek Easter festival, go to their website.

Two local grapes shine

Back in February, I attended the Virginia Wine Showcase in Chantilly, the first state wine festival indoors. While I was there, I tasted a bunch of VA Viogniers and Nortons--two of the grapes that shine in VA wine, in my opinion. I reported my findings for The Tasting Panel, and you can read the article here.

Virginia Wine Article

Looking to take a wine-related day trip in Virginia this spring? Check out my Radar Weekender article in this month's issue of Modern Luxury DC for some ideas, including Barboursville Vineyards in Charlottesville, Loudoun County's Fabbioli Cellars, and the Monticello Wine and Food Festival.

A business school project turns liquid

Friends and fellow Cornell business school students Scott Krahn and David Hughes decided to tackle the gin game during their third-year entrepreneurship class. Their intended task? To create a theoretical gin that appealed to their demographic. In a nutshell, a gin for the vodka drinker: aromatic, yet approachable.

The fruits of their labor were so successful that they took their project out of the classroom, and into the distillery. DH Krahn Gin, released this past fall, contains an exotic, heady list of aromatics, including Italian juniper berries, Moroccan coriander seed, Thai ginger root, and citrus peels from California.

I tried DH Krahn gin this weekend, and loved it. The aromatics are definitely a bit different than my other preferred gins--I think the Thai ginger really gives it a unique kick. It makes a delish G&T, but the press kit I received also contained some other great cocktails to try. This one was our favorite:

Elderflower Collins
2 oz. DH Krahn gin
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. Elderflower liqueur (St. Germain)
Club soda

Combine first four ingredients in a mixing glass, then add ice. Shake well, then strain over fresh ice into a Collins glass. Top with club soda.

**We actually thought it would have been even tastier without the club soda, strained into a martini glass. The soda diluted the gin and elderflower taste a bit. But it was still really refreshing.

For more info, go to DH Krahn's website.

South African wine class

If Pinotage and Steen are unfamiliar to you, then consider coming out to Ashburn's WineSmith's South African wines class this Sunday evening. I'll be teaching the class, and we'll be tasting some of the stellar offerings coming out of this breathtaking country. For more info, check out the following, or go to WineSmith's website:

March Wine Classes Special Interest Class:
South African Wines
Sunday, March 30th, 5:00 - 6:15 PM
Learn more about the exciting wines coming from South Africa, including Pinotage, Cape Blends, and Chenin Blanc. All classes are $30 per person; advance payment required. Call (703) 729-2970 to RSVP.