I was lucky enough to recently attend Drink What you Like‘s 5th annual Virginia Sparkling Wine Blind Tasting. A line up of 11 sparklers was presented to the tasting panel of 10 local winos at the very hospitable Tarara Winery in Leesburg, Virginia.
And if you were wondering, yes, there are worse ways to spend an afternoon!
The event was straightforward- all dry blanc de blanc (chardonnay!), all bubbly, with a Virginia focus and a straightforward ranking system.
The rankings might be surprising to bubbly drinkers and champagne lovers, alike.
If you had told me several years ago that my focus would be so heavily focused on Virginia wines I would’ve dismissed the notion. However, even this Francophile was astonished when the ranking lineup was revealed! Virginia offers some outstanding sparklers and surprising value.
Although the wines were primarily from Virginia, there were also examples of sparkling chardonnays from New York, California and France, as well.
Sparkling wine against the backdrop of Tarara Winery
I was partial to the Trump sparklers, as well as the Roederer Hermitage- and when I refer back to my notes what really pushed these wines to the top for me was their more feminine, elegant and well-balanced qualities.
Most of the tasting panel was surprised at Trump’s placing so highly over the esteemed Thibaut-Jannisson, a self-professed favorite for most. However, the esteemed French winemakers take cues from Champagne, marrying the gold standard of bubbly production with the unique Virginia terroir.
As is true in most cases, much of the voting likely had to do with the day- a perfect 70 degrees with a light breeze. Although I usually love the toasty, yeastiness of a true Champagne (the wine geek term for this quality is “Autolytic”), the first notes of spring had me craving something lighter.
The number one ranked wine is a superb value, ringing in at just $24, far less than the Piper-Hidsek, which typically runs between $40 and $50. All this goes to show that even trained palettes don’t always pick the priciest bottle when drinking blind, and the day’s circumstances really can influence even the most ingrained preferences.
Do you drink Virginia Sparkling Wine? What’s your favorite?
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“Your seat’s open, be back in a few,” I’m greeted at the door. Indeed, my favorite spot at the long white expanse of marble seems to be the only one free on a recent crowded weeknight.
Currently off menu, my favorite boozy slushie can turn around even the toughest day. A variation of the Jameson based cocktail will be making an appearance at the upcoming St. Patrick’s Day Dinner.
I usually don’t get a menu, but hear the blender firing up my favorite frozen cocktail before I’ve even had a chance to consider my order. These days, I always ask for a menu. They’ve broken me of my comfortable habit, but in the most interesting of ways.
The bartenders at Hanks on the Hill have taken on a daunting task: create a new cocktail menu every week of 2014.
Not many bars have the talent or patience to take on this project. When I asked Bar Manager, Mike Saccone, where the idea originated he answered, “After hours drinking… where all great ideas come about!”
“That’s where the concept for Suburbia came from, too!”
There are equal parts work and whimsy inspiring the two mixologists behind the concept. Their opposite personalities seem to create an effortless working relationship; Jason Strich is the unflappably calm yin to Mike’s cheeky and spirited yang.
Many of the cocktail names have quite risqué names. It’s clear these guys not only take their craft seriously, they have fun with it. Each week’s theme draws on a mixture of current events, pop culture, wit and whimsy.
Cocktails can be as innoucously named as “Pretty in Pink”- a nod to the recent birth of DC mixologist and Hank’s partner, Gina Chersevani’s baby girl during “Gina’s Having a Baby” week- to “I Don’t See Nothing Wrong With a Little Bump and Grind” from “That’s my Slow Jam” week.
An enigmatic “Italian Gentleman” shows up periodically on the menus, always with a new development to the fictional character’s plot, associates and mythology. Last week’s iteration was not only delicious, but rewarded returning patrons with a new twist. By the end of the year’s cocktail experiment said gentleman is sure to have built up a Bond level aura of mystique and intrigue. Shaken, not stirred.
The “Italian Gentleman, a Jewish Con Man, an over-eager FBI agent and the Corruption of Camden, New Jersey”- A refreshing and slightly tart mix of Ketel One Vodka, Galliano, Roasted Lemon Parsley Soda and Aperol.
Menu themes coming soon: “It was all a dream”, “College Spring Break”, “March Madness”, and more!
A lot of the cocktails have salacious names that are quick to make one blush. This is a direct nod to the cheeky sense of humor the mixologists throw into the otherwise daunting professional challenge. “It is hard to get people to order the cocktails by name sometimes. They’ll say, “The whiskey one…”
“We reply, ‘I don’t know which one that is…’ we’ve started forcing people to order them by name.”
“We don’t take ourselves very seriously here. These are serious cocktails, but we’re having fun with it.” -Mike
For these two cocktail aficionados, I thought the concept of drinking only one cocktail for the rest of their lives would be a hard question to answer.
Mike’s answer was quick, “Sailor Jerry and Pineapple. That’s my dirty little secret.”
Jason wavered slightly, “Well, honestly I like straight tequila…or a Margarita. But Gin and Tonic- that would have to be it.”
Mike chimes in with a grin, “We’re simple folks.”
“What gin?” I ask Jason, knowing there would be an answer. “…depends on the tonic.”
Maybe not so simple, after all!
These picks and more will show up on the “What’s your Favorite Drink Menu” the week of March 27.
Although the concept is exciting, it can leave drinkers who fall in love with a new libation out of luck the next time they stop in. To date, the most popular cocktails have been “I Know what Boys Like”, “Drunk in Love” and the “Alabama Slammer”.
For those missing their favorite new creation, fear not- each quarter will feature the most popular picks, and the end of the year will feature a menu of the top nine cocktails. The most popular will be the new Hank’s Classic Cocktail.
Not just for show: The mixologists incorporate salts, spices, herbs and barks into their weekly cocktails. Juices, extractions and syrups are all made in house with incredible attention to detail.
After seeing what goes into prepping these cocktails, I can honestly say that $12 is a bargain. Although the names and themes might be cheeky, the cocktails are top notch, featuring freshly squeezed juices, house made sodas, simple syrups, and endlessly creative combinations that will break you out of any cocktail rut.
Mike prepping “caviar” for a Champagne and caviar inspired cocktail on the “And the Award Goes to…” Menu
“We take [this project] seriously but we make it work. Nothing’s off limits.”
DC is undergoing something of a cocktail revolution. When I asked whether this was due to more sophisticated drinkers or more sophisticated drinks, the answer was a thoughtful “both”, followed up by a crooked grin and the inevitable quip, “Jason and myself.”
In reality, they are quick to give credit to nationally acclaimed mixologists Todd Thrasher, Gina Chersevani, Derek Brown. “They started it.”
Check out this week’s menu. They debut each Thursday:
Have you tried any of their weekly cocktail concoctions? Which have been your favorites?
We recently tried out one of DC’s hottest new restaurants with some of our favorite foodie friends. With one of DC’s most esteemed Italian chefs behind Casa Luca (named after Trabocchi’s son), we were confident that the meal would not disappoint.
I eschewed my usual glass of bubbly to start the meal, and instead tried the Solstizio cocktail- a mix of Cynar, blood orange, lemon and honey. It was proof that stepping outside my bubbly bubble can pay off!
We started our gluttonous journey with antipasti for the table- a generous portion of meats, cheeses, and other accoutrements. The table then shared an order of the Fusilli e Caccio e Pepe and Smoked Potato Gnocchi with Duck Ragu. Both were outstanding, but if I had to order just one, it would be the Fusilli- perfect in its simplicity and creamy from the fresh burrata.
The Monkfish Milanese is quickly becoming known as the restaurant’s signature- with good reason. Crispy, yet delicate, this is one dish you should not leave without trying!
Although we could’ve left pleasantly full after these generous courses, the gentlemen insisted on ordering the (very large!) Grigliata Mista de Carne. Although it was delicious, we were perhaps too stuffed to properly enjoy the grilled meats.
We started our wine journey with one of my very favorite producers- Castello di Nieve. At $75, the Nebbiolo Barbaresco wasn’t cheap, but this small production, family-owned winery consistently over delivers for the price, and the wine paired beautifully with the first two courses.
The beverage director, Nick Calio, has created a thoughtful wine list, dominated by Italian selections. I was delighted to see a section of wines available by the bottle for only $28! This 12 bottle “menu within a menu” consists of 6 red and 6 white wines that offer outstanding quality at an extremely accessible price point. The selection rotates depending on seasonal availability, and is intended to encourage guests to try something new at an approachable price point.
In honor of the recent passing of Antonio Mastroberadino, we selected the Aglianico from this menu and toasted the legendary Italian winemaker over superb food with great friends- as I can only imagine he would have liked.
We ended the meal with house made Limoncello- completely stuffed but happy, and sure to return!
What new restaurants have you tried and loved lately?
These cold winter days call for slow cooked, rib sticking meals and equally substantive wines.
This Valpolicella Ripasso was an excellent pairing with a new bison chili recipe. With jammy red fruit, this wine is ripe with raspberry notes on the nose and cherry on the finish. The fruit notes are balanced by coffee, chocolate, and leather notes that complemented the chili beautifully. As the wine opens up, it transforms, rewarding drinkers with a lengthy finish.
With a quarter of the fat of ground beef, bison is a great alternative for lightening up chili, burgers, spaghetti and more!
*add extra chicken stock to achieve desired thickness
Instructions
In large saucepan, heat olive oil over medium-high heat. Add the bison and season with salt and pepper. Cook, stirring occasionally, to brown the meat, 3-5 minutes.
In the slow cooker layer onions and garlic.
Remove the bison from the saucepan and drain extra fat.
Layer bison on top of vegetables in the slow cooker.
Add tomatoes, beans, chicken stock and all herbs and spices, except fresh oregano.
Cover and let cook for 2-3 hours.
After cooking time is done, set slow cooker to warm until ready to serve.
Stir in fresh oregano just before serving.
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We served the chili over rice, with a side of cornbread and garnished with the usual suspects- sour cream, cheese, along with quick pickled red onions.
To pickle the onions, slice thinly, then place in a mason jar, adding 1.5 tablespoons of Herbes de Provence, filling the jar with white vinegar. Refrigerate for 2-4 hours & enjoy! (The left overs are absolutely delicious on sandwiches!)
What are some of your favorite winter recipes and wines?