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 Judging the Atlantic Seaboard Wine Competition This past weekend, I had the opportunity to serve as one of twenty judges for the Atlantic Seaboard Wine Competition held at the Regency Country Club at Dominion Valley. It was actually only my second chance to be a wine judge (I also judged the Old Ebbitt Grill’s delicious yearly “Wines for Oyster” competition a few years ago that precedes their wildly popular Oyster Riot. Crisp whites and all the oysters you can taste? Sign me up!)
While I found it a bit daunting to taste that many wines over two days this past weekend (I lost count, but it was upwards of 130, I think…), it was also a great learning experience, especially for my next WSET Diploma unit. I was also grateful for the opportunity to taste a few varietals I had not before, including Noiret. We did teeth-staining reds on Saturday (accompanied by some non-acidic green olives, crackers and roast beef), and sparkling and white wines on Sunday.
 Best of Show contenders We judged both varietals and categories, and topped off the competition on Sunday afternoon by judging the 15 category winners to find the Best of Show wine. This is kind of like comparing apples to oranges, as you are comparing winners including sparkling, Viognier, Riesling, Chardonnay, Cabernet Franc and Bordeaux Blends, trying to find the best made wine of the bunch. But my colleagues and I, including Oya’s Andrew Stover, Food Service Monthly’s Michael Birchenall and The Washington Post’s Dave McIntyre were up to the challenge.
The overall Best of Show winner turned out to be the 2007 Rosemont Meritage from a small winery in southern Virginia. I did list them in my “top 5″ favorite category winners. I also really enjoyed the 2008 Gewurztraminer by Dr. Konstantin Frank, 2009 Dry Riesling by Glenora Wine Cellars, 2008 Pinot Noir by Oak Summit Vineyard, and the 2004 Brut by Chateau Frank .Congratulations to all the Category, Gold, Silver and Bronze medal winners. Here are the category winners–I was pleased to see that Virginia wines were well represented.
 Most of the wines I tasted this weekend... Bordeaux-Style Red Blends
2007 Meritage by Rosemont of Virginia, VA
Cabernet Franc
2007 Cabernet Franc by Ospreys Dominion Vineyards, Ltd., NY
Cabernet Sauvignon
2007 Rockawalkin by Aspen Dale Winery at the Barn, VA
Chambourcin
2007 Chambourcin by Alba Vineyard, NJ
Chardonnay
2007 Chardonnay by Bordeleau Winery, MD
Gewurztraminer
2008 Gewurztraminer by Dr. Konstantin Frank, NY
Merlot
2007 Merlot by Heritage Vineyards, NJ
Norton
2008 Norton Reserve by Cooper Vineyards, VA
Other Red Vinifera Blends
2009 Red Star by Veritas Winery, VA
Other Red Vinifera Varietals
2008 Petit Verdot by Veritas Winery, VA
Other White Hybrid/NA Varietal
2008 Vignoles by Presque Isle Wine Cellars, PA
Other White Vinifera Varietals
2009 Petit Manseng by Pearmund Cellars, VA
On Saturday, July 24th from 3-5 PM at Columbia Firehouse (109 South St. Asaph Street in Alexandria, 703-683-1776), yin and yang beverages beer and wine will meet each other in a final showdown to determine whose pairing reigns supreme. Priced at $45 per person, guests at the Beer-Wine Throwdown will try six small plates, each with complementary wine and beer pairings, and will determine which pairing they prefer.
Neighborhood Restaurant Group Wine Director Juliana Santos and Beer Director Greg Engert will pick the pairings for the battle and will be on hand to explain and sway the vote. Juliana adds Spanish flair to a Tomato and watermelon salad with a crisp Treixadura, Godella and Albarino blend from Bodegas O’Ventosela Vina Leirina from Ribeiro, while Greg pairs the salad with Oerbier from Brouwerij De Dolle, a Belgium dark ale with a touch of acidity. If the escalating levels of trash talk are any indication, both remain confident in their drink of choice to bring home the crown. “When they start making beer that deserves to be cellared for five years, tell Greg to call me,” says Juliana. “Beer kills because, unlike wine, it doesn’t need to be aged to be palatable. The only thing beer needs or deserves is to be drank and enjoyed, ” counters Greg.
Oooo..loving the smackdown already! May the best beverage win!
Bombay Sapphire, The United States Bartender Guild, and GQ Magazine have just announced the finalist of Washington DC’s “Inspired Bartender Search” as part of an ongoing activity to find the US’ most creative mixologist.
Mixologist Milo Rodriguez traveled through DC last week to taste the local bartenders most exciting, creative libations, using Bombay Sapphire.
 Congrats to winner Duane Sylvestre of Bourbon Steak at The Four Seasons (2800 Pennsylvania Ave NW) and his winning recipe the West End Fizz. Duane will head to Las Vegas at the end of August to mix and mingle with the other 39 finalists for a chance to be the 2010 Inspired Bartender.
West End Fizz
Courtesy of Duane Sylvestre, Bourbon Steak, Washington, DC
1 1/2 oz. Bombay Sapphire gin
3/4 oz. grapefruit juice
3/4 oz. lemon juice
1/2 oz. ginger syrup (simple syrup infused with freshly grated ginger)
2 leaves Opal basil
1 egg white
2 1/2 oz. club soda
Combine grapefruit and lemon juice with syrup and basil and muddle. Add egg white and Bombay Sapphire. Add ice, shake and double strain onto chilled highball glass without ice, and add club soda.
 The Midnight Averna Smash cocktail is perfect for summer. I’m a huge fan of bitter Italian digestivis–Campari, Aperol, Fernet Branca, you name it. if it’s got a bitter finish I’m all. over. it.
If you share my enthusiasm for these liqueurs, or even if you don’t but want to challenge your palate and branch out with a cocktail that’s not overwhelmingly bitter, try the Midnight Smash, with Sicily’s oldest licensed spirit, Averna Amaro.
Averna, Italy’s favorite Amaro, was once considered an after-dinner digestivo (to help settle stomachs after those filling Italian meals…) and is popping up on back bars and in cocktail menus across the country. Distilled from a delicate blend of flowers, herbs, dried fruits, spices and licorice, this secret Benedictine recipe renders a complex spirit with a smooth yet firm taste to the palate and a full-bodied, bitter sweet finish. It’s tamed by the muddle blackberries and fresh Meyer lemon juice, and ginger beer adds a pleasant effervescent kick.
Midnight Smash
6 blackberries
Juice of 1 Meyer lemon, hand-squeezed
1 oz. Averna
1 oz. orange-flavored vodka
2 oz. ginger beer
Muddle blackberries in a shaker, add the juice of 1 meyer lemon, Averna, and orange-flavored vodka and shake vigorously over ice. Strain over ice in a highball glass and add ginger beer. Garnish with an orange wheel.
 A section of cocktails we sampled at Beefeater. The Bramble is front and center, with the blackberry garnish. I’m in England this week, learning all about gin from the Master Distillers at Beefeater and Plymouth, and experiencing the London cocktail scene (it’s a rough life, but someone has to do it…)
 Beefeater Master Distiller Desmond Payne explains the various botanicals that go into his gins. Today we visited the Beefeater Distillery, the last of the major London Dry gins to actually be produced in London. Master Distiller Desmond Payne took us on the tour of the distillery, where we learned about the origins and flavor profiles of the various botanicals that go into Beefeater. He also led us through a comparative nosing/tasting of some other gins on the market, before we were let loose in the Beefeater bar to sample a variety of classic and contemporary gin cocktails, including a Sangaree, Collins, White Lady and a smoky, brooding variation on the Martinez made with Lapsang Souchong-infused Beefeater 24. Delish.
One of my favorite drinks was the refreshing citrus- and blackberry-based Bramble:
Bramble
2 oz. Beefeater gin
1 oz. fresh lemon juice
1 barspoon of simple syrup (they used a thicker gomme syrup, though you could do a 2:1 sugar to water simple syrup)
1/2 oz. Creme de Mure (blackberry liqueur)
Lemon slice and blackberry, for garnish.
Add gin, lemon juice and sugar to rocks glass. Stir, add crushed ice, and top with Creme de Mure. Garnish with a lemon slice and a blackberry.
Tomorrow we’re taking a picturesque journey down to Plymouth for more gin-spiration.
Tomorrow night, RIS kicks off their Summer Series of wine dinners with a selection of California’s best Rhone-style wines, paired alongside some of Chef Lacoste’s spring-into-summer favorites. Tickets are still available for this inaugural event. Contact Jackie Ludden at 202.730.2508 or jackie@risdc.com.
Summer Series Wine Dinner at RIS, Thursday, June 10, 2010 7:00 pm
Splash
Sparkling and Nosh
Refresh
Melon Strata, Smoked & Cured Salmon, Ricotta & Goat
TERCERO, 2009 Rosé Blend
Surf
Fennel Crusted Tuna, Creamy Vichyssoise and Basil-Mint Pesto
STAGE LEFT CELLARS, 2008 White Blend, ”The Go Getter”
Grill
Grilled Ribeye Steaks Doused with Grilled Onion Butter on Grilled Peppers and Succotash
TERCERO, 2007 Red Blend, “Cuvee Christie”
Campfire
Toasted Marshmallows, Melted Chocolate and Walnut Grahams
CLINE, 2006 Late Harvest Mourvèdre
$135
All-Inclusive
Though I was out of town taking three WSET Diploma exams and unfortunately didn’t get to attend, DC’s version of the James Beard awards–the RAMMYs–were held on Sunday night. Organized by the RAMW (the Restaurant Association of Metro Washington), these awards recognize the best in food and beverage around the city.
Special congratulations go out to Proof, who won best wine program, and PS7, who snagged the first ever mixology program award. Proof sommelier Sebastian Zutant is fantastic. If you’ve ever been lucky enough to dine there and have him suggest a glass of bubbly from the Champagne cart, or select a bottle to pair with one of Haidar Karoum’s dishes, you know what I’m talking about. And Gina Chersevani is a mixtress extraordinaire, whose innovative beverage program at PS7 is definitely in a class by itself, including her collaboration with chef Peter Smith for fresh, fragrant and just damn tasty drinks. The pair and their respective venues are definitely worthy of these coveted awards.
Congrats to all the RAMMY winners. And here is a recipe that Gina recently shared with me for a “healthy,” low-cal cocktail:
Ant-eye-ox-a-dent
Courtesy of Gina Chersevani, PS7 Restaurant, Washington, DC
1.5 oz SKYY Vodka
1 large or 2 small strawberries (mashed)
1 oz of Pomegranate tea
1 oz of lo-cal sour mix (Stevia sweetened lemon juice. Can substitute lemon juice and simple syrup, to taste.)
1 pinch of cinnamon
Lemon peel, for garnish
In a shaker 3/4 filled with ice, combine SKYY Vodka, strawberries, Pomegranate tea, sour mix, and cinnamon. Shake until frothy, strain over a rock glass filled with ice and garnish with a lemon peel.
Wine Enthusiast, one of the publications I write for most frequently, is presenting Toast of the Town at the National Building Museum at 401 F St. NW, Friday, June 11, from 7-10 p.m. The VIP tasting starts at 5 p.m.
This is the first time that the national wine and restaurant tasting event will be in DC. Guests will have the opportunity to sample over 500 wines and spirits from around the world, nosh on dishes from more than 30 local restaurants, and listen to live music.
My friend Metrocurean is offering up three lucky winners a pair of tickets to the Toast of the Town event. Comment on her post about the event, letting her know your favorite wine for hot summer nights, and she’ll announce three winners Monday at 10 a.m. readers can also snag $10 off Grand tickets and $20 off VIP tickets. Use the following promotional code during check out here: MC2010
Grand tickets are $89; VIP tickets are $169. Purchase tickets here.
 
 Ca'Secco brings some of the fun of Italian Prosecco to Napa Valley. Planning to usher in summer this Memorial Day weekend? Temps will approach 90 degrees on Sunday in the DC area, and that calls for something light, fruity and easily quaffable. And since we are celebrating the return of summer, some fun and fruity bubbles seem especially appropriate.
Ca’ Momi, three Italians making wine in the Napa Valley, have recently released a new wine that pays tribute to the land of their birth: Ca’ Secco. The California appellation wine is light, fruity and slightly bubbly, capturing some of the fun and style of more traditional Prosecco wines from the Veneto region. Ca’ Momi wines are named for the family home in Northern Italy. The name pays tribute to Momi dea Bionda, a local character who was famous for his obsession with the house, his grapes and his wine.
Winemakers Dario De Conti and Stefano Migotto explain: “This is not Prosecco. It’s from different grapes, and a different place. But we tried to express the delicate character, the joy of that style of wine, while working with the grapes we have here in California. Don’t take it too seriously. It’s just for fun!”
I got a bottle this week, and noticed the crown cap instead of the traditional cork and wire basket. DeConti explains: “We want people to just open the bottle and enjoy the wine. We don’t make this kind of wine for aging. It’s for drinking right now.”
I’m all about instant gratification, especially when it comes to effervescence.
Have a great holiday weekend!
 Beefeater's limited edition summer gin So excited for my trip next month to England, where I’ll get to worship at the altar of my favorite spirit by visiting the Beefeater and Plymouth distilleries, and hitting some of the hottest cocktail scenes in London…But before I can head across the pond, I have to study for and take three WSET exams…ugh. And unfortunately, that studying and some deadlines prevented me from headed to the first Manhattan Cocktail Classic held this week (think Tales of the Cocktail, but in NYC…)
Nonetheless, I have been receiving updates and Tweets, and found out this morning that Beefeater’s new product, Beefeater Summer Gin (which I have been trying to get my hands on) was featured in a cocktail at the MCC.
Beefeater Summer Gin is a lighter style gin specifically for summer, including three new English summer botanicals: hibiscus, blackcurrant and elderflower.
“Summer is a great time to experience and enjoy the unique qualities of gin,” says Maria Puente, Senior Brand Manager for Beefeater at Pernod Ricard. “Our new Beefeater Summer Gin, with its delicate floral overtones, is evocative of a tranquil English summer and blends beautifully with fresh summer fruit flavors and good quality tonic water to create exceptional refreshing summer cocktails.” Beefeater Summer is available from now through July, for $21.99 for a 750 ml bottle.
At the MCC gala on May 14, Dan Warner, Global Ambassador for Beefeater, Kenta Goto of Pegu Club NYC and TJ Lynch of The Breslin served this punch. Would be lovely for a patio party, bridal shower or barbecue.
.
Summer Gin Punch
5 parts Beefeater Summer Gin
1 part St Germain
1 part Maraschino liqueur
5 parts Chilled Green Tea
1 part Lime Juice
5 parts Prosecco
Add ingredients to Punch Bowl with Ice Block. Garnish with pineapple sticks, strawberries, lemon wheel, pink grapefruit wheels and mint sprigs.
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