Virginia's Loudoun County, 40 minutes or so west of DC, is being touted as Washington, DC's wine region--there are a handful of really great wineries here, including one of my faves, Fabbioli Cellars. You gotta drive through Fairfax County to get there. And my home county is celebrating the 20th anniversary of Virginia Wine Month with some great events:

* Reston’s Oktoberfest festival on October 10th -11th will feature traditional fare and a selection of classic German beers and wines provided by The Wine Cabinet.

* Vinifera Wine Bar & Bistro in Reston is offering half-priced wine flights during the month of October starting at $12.00 for three varieties.

* To compare Virginia wines to other renowned international wines, stop into the new Wine House in Fairfax City, home to 500 wines from around the world, where guests can taste and contrast some of the finest selections on the market

* The Steak House at The Ritz-Carlton, Tysons Corner allows guests to enjoy wines from the cellar of award winning Wine Director, Vincent Feraud.

* Evo Bistro in McLean offers a wide variety of wines by the bottle and glass and features an automated self-serve wine tasting station.

I'm a basil fanatic, and I have 3 kinds growing in my garden this year: sweet basil (the tradition Italian variety), Cuban basil and Thai basil. When frost is forecasted, I'll cut it all and dry it to use in cooking this winter. Although it's not quite as tasty as fresh, it's much better than the commercially dried stuff...

Since I've done a few articles recently about infusing simple syrups with fresh herbs, I thought I would try my hand at it. I took a half cup of sugar and 1 cup of water, and simmered until the sugar dissolved (FYI--traditional simple syrup is a 1:1 ratio, but several mixologists have recommended to halve the amount of sugar when infusing so the herb flavor--not the sweetness--remains front and center.)

I added a bunch of basil leaves, and let the mixture cool. I then put it in a container and steeped it overnight in the fridge. The result was a fragrant, enticingly fresh syrup. I did a little research online, and mixed up a modified Basil Gimlet recipe I found:

Basil Gimlet
Makes 1 drink

2.5 oz. vodka
1 oz. basil simple syrup (see recipe above)
3/4 oz. fresh lime juice

Add all ingredients to a cocktail shaker half filled with ice. Shake until chilled, and then strain into a cocktail glass. Garnish with several fresh basil leaves.

Mmm..it was refreshingly delicious. Next up, I'll try a similar recipe with lemon verbena/lavender syrup I whipped up the same day. Stay tuned...

I'm currently compiling info for an article about presidential/election-themed cocktails. So I was thrilled to receive the latest press release from TenPenh--just a few blocks from the White House--about their new cocktails. Though I can't say I support her husband, the Cindy McCain drink sounds fantastic:

2008 Presidential Cocktails

Barack Obama: Bombay Sapphire, Lemongrass, Simple Syrup, Fever Tree Bitter Lemon Soda, Emerald Caviar

John McCain: Wild Turkey 101, Ginger Lime Tea, Thai Basil

Joe Biden: Jack Daniels, Amaretto, Cranberry, Frozen Blueberries

Sarah Palin: Svedka Clementine, Inniskillin Icewine, Fever Tree, Ginger Ale, Swedish Fish, Dry “Iceburg”

Michelle Obama: Patron XO Café, Patron Citronge, Orange Juice, Orange

Cindy McCain: St. Germaine Elderflower Liquor, Cava, Ginger and Thai Basil Pearls

MSN.com is reporting that Amazon will soon be selling wine. Amazon is always my go-to site for book, CD, DVD and home product reviews...looking forward to seeing how this will play out.

Reston's Vinifera Wine Bar & Bistro is taking guests on a tasting tour of Virginia’s best vintages throughout the month of October to celebrate “Virginia Wine Month.”

Vinifera, named after the vine species that produces almost all of the world’s wines today, is offering half-priced wine flights designed to showcase the best of Virginia during the entire month. Two new flights featuring three white or red Virginia wine varietals will be priced starting at $12.00. “Since we are located at the gateway of the Virginia wine country, it is only fitting that we celebrate ‘Virginia Wine Month,’” said Sami Zeitoun, General Manager of Vinifera. “Our local wineries are producing numerous award-wining and highly regarded wines, and this is a great opportunity for our guests to come in and try some new local products without traveling very far.”

While dining at Vinifera, guests can explore the ‘terroir’ and flavor profiles of the area’s most highly regarded wineries, including Loudoun Valley Winery, Chrysalis Winery, Barboursville Vineyards, Fabbioli Cellars, Doukenie Winery, Tarara Winery and more.

Vinifera’s staff will be available to help guests pair their chosen Virginia wine flight with Executive Chef Seth Eldridge’s seasonal, local and sustainable menu which features dishes like Seared Sea Scallops with Pea Puree and Chili Oil, Eastern Shore Rockfish with Fava Beans and Seared Natural Lamb with Lime Risotto, Pomegranate Glaze and Muscat Marmalade. Guests can also choose from the restaurant’s wine list, which features over 300 local, domestic and international wines by the bottle and more than 30 wines available by the glass and half glass. In addition to the main dining room, dining options include a seasonal outdoor patio that seats 70 as well as private dining.

Vinifera Wine Bar & Bistro is open for breakfast, lunch & dinner. Hours of operation are: 6:30 a.m. – 10:00 a.m. (breakfast), 11:00 a.m. – 3:00 p.m. (lunch), 5 p.m. – 10 p.m. (dinner). The restaurant is located in the Westin Reston Heights at 11750 Sunrise Valley Drive, Reston, Virginia 20191. Dress is casual chic. For more information, or to make reservations, please visit http://www.viniferabistro.com/ or call 703.234.3550.

After dinner at Poste Brasserie the other evening, mixologist Rico Wisner brought us out a sneak peak of a new after dinner drink he's designed for the menu. Called the XO Macchiato, his new cocktail contains Patron XO Tequila, Fernet Branca (a bitter Italian digestivo), and a shot of espresso, and is topped with steamed milk and a coffee bean and served straight up in a cool cocktail glass.

The first thing that hit me was the aroma of eucalyptus. Fernet Branca's full ingredient list is a guarded secret, but includes myrrh, rhubarb, chamomile, cardamom, aloe, and saffron (and there's gotta be something minty in there too...) Since the after dinner, coffee-esque drinks I'm used to are typically sweet (with Kahlua, Frangelico, Bailey's, etc.) this was pleasantly bitter and stays true to the purpose of a digestivo in the first place--to settle your stomach after a big meal. Albeit with a nice little espresso and milk kick.

Rico is working on his fall cocktail menu, and the XO Macchiato, and lots of other great options, will be available soon.

Mark your calendars for what will definitely be a fantastic event on October 14. Derek and Phil are knowledgeable and fun hosts, and Chantal is quite the expert on classic cocktails--her Sazerac is the best in town (just don't be disappointed if you make it at home and it doesn't turn out quite as good...just head to the Tabard for the real deal.):


The Great Hotel Bars, Part I
Presented By: Derek Brown and Phil Greene
$45.00 per person pre-register
The 'at-the-door' fee may be higher.
Tuesday, October 14 2008, 6:00 - 7:30
Hotel Tabard Inn, 1739 N Street, NW, Washington, DC 20036

Join Derek Brown and Phil Greene (a co-founder of The Museum of the American Cocktail) for this introductory discussion of the classic drinks of the great old hotel bars, those palaces of hospitality. Along with delicious appetizers, sample and learn the histories of such classics as the Vieux Carre Cocktail (Hotel Monteleone, New Orleans), the Rob Roy (Waldorf = Astoria, New York), the Singapore Sling (Raffles Hotel, Singapore), the Bloody Mary (St. Regis Hotel, New York), and the Side Car (The Ritz, Paris). Join mixologist Chantal Tseng of the Tabard Inn for a demonstration of the Tabard Cocktail made in honor of the event and listen to her share stories of the District's oldest continuously-operated inn. Must be 21 years of age or older to attend.

When I need reliable wine recommendations, I always know I can turn to my friend Neil Smith, owner of WineSmith in Ashburn. He's friendly and knowledgeable, and his shop is just a really attractive place to hang out in.

So when I asked him for a demi-sec sparkling wine to go with a birthday cake, he had the perfect bottle. Adami "Giardino" Prosecco is a single vineyard, single vintage (2007) Prosecco from one of the area's top producers. Though typically Prosecco is pretty dry, this one had just a touch of lovely sweetness, making it a bit soft and a delight to sip. And since it's produced with the tank method, like all Proseccos, it had some crisp apple notes and a clean finish. It's perfect all by itself, with cheese and fruit, or with that birthday cake.

Adami Giardino Prosecco is $24.99 at WineSmith. And say hi to Neil for me.

I've been reading a lot of mixology books lately (Imbibe, The Joy of Mixology, The Craft of the Cocktail), and one ingredient that's present in a lot of classic recipes is raspberry syrup. While it's definitely best to make it fresh by using macerated raspberries, sugar and water, in a pinch the commercial brands can be fine, too (try to look for one that's labeled "natural"--Smucker's makes one.)

I grabbed a bottle the other day while at the supermarket, and I immediately went to my cocktail books to find a drink to use it in. I'm working on an article right now about flips, which reminded me of the fizz--a related drink that uses just the egg white. I found this recipe and whipped it up last night:

Chanticleer Cocktail
Makes 1 cocktail

2 oz gin
1 oz fresh lemon juice
1 tbsp raspberry syrup
1 egg white

Add all ingredients to cocktail shaker 3/4 filled with ice. Shake vigorously for 30 seconds or more to whip up the egg white. Pour into a rocks glass half filled with cracked ice.


My husband and I gave the Chanticleer two thumbs up. Though next time we'll try a more citrus-y gin, which I'm sure will yield a completely different drink.

When it comes to cool weather drinks, the use of mulling spices and cider typically signify a warmer-upper, steeped and served still steaming. Not at Nage in Washington, DC.

Recently, mixologist Galen Johnson mulled over the restaurant's new cooler weather menu, and created a tantalizing tipple that speaks to fall...but is sipped cold, not warm. The base for the drink is high proof rum that packs a potent punch. Using fresh plums, apples and spices, Johnson creates homemade cider. He then adds house made bitters crafted from oranges and that fall herb favorite tarragon, tops the drink with Champagne, and serves it in a small stemmed cocktail glass. The result is a sweet, spicy and fruity concoction that evokes sweater weather, but more easily pairs with food than warm sips (Johnson likes to serve it alongside their Smoked Acorn Squash and Apple Soup with Maple Marshmallows.) The drink's name is quite striking as well: Eve's Plumb Rocked Adam's Apple, a take on the real name of the middle Brady Bunch daughter.

I got the chance to sip one the other evening while previewing Nage's new fall menu (the Seared Scallop and Pork Belly with Celery Root Puree, Pickled Grapes and Beluga Lentil Vinaigrette is delish by the way...I loooooooove pork belly!)

Head to Nage and check out more of Galen's concoctions.

On Monday evening, I dined at the new Redwood in Bethesda. It's a gorgeous spot--lots of dark (red)wood, slate, marble, high windows that look out onto a pedestrian-only street. Strikingly handsome.

Wine Program Manager Brian Cook really wants to encourage wine experimentation during a dinner at Redwood. So wines are offered in somewhat unconventional sizes: 100 ml, 250 ml and 500 ml. In visual terms, that's a decent-sized taste, a glass and a half, and 3/4 of a bottle, respectively. (The restaurant employs a handy nitrogen-based wine preservation system to reseal opened bottles, but Cook says most move in a day or two.)

We had several great wine and food pairings, but a standout wine for me was the 2006 Anne Amie Cuvee a Amrita from Oregon. I am a sucker for cool blends of white grapes, and when I saw the laundry list of those included in this juice (muller-thurgau, pinot gris, riesling, chardonnay, viognier and melon), I had to grab a glass.

It was zesty and fresh, with key lime and gooseberry notes. The viognier added a touch of richness and orange blossom aroma, and the riesling--a bit of stone fruit. It had a lot going for it from start to finish, and paired well with their heirloom tomato salad with goat cheese.

Redwood's website is not yet fully functional, but the site does give the address and phone number. I'm not sure yet where I can get the wine in the DC area, but Cook says it is available...and definitely worth the search.

Ever stuck with a warm bottle of white that you need to chill in a hurry because company was arriving in 15 minutes? Sure, you can use a bucket of ice water to cool it off pretty quickly. But there are also a bunch of great gadgets and tools out there to do with with more style...and less of a dripping mess.

Explore your cool options in my Imbibe article, Cold as Ice.

Ever wonder if a deep punt in a bottle signifies a higher quality wine? Or if a wine that's been on your rack for years is still drinkable?

Then check out Grape Stumpers, a recent piece I did for Wine Enthusiast.

On this seventh anniversary of 9/11, as we all remember what happened on that day, and as the Pentagon memorial is dedicated this morning--a beautiful spot that I hope to visit shortly--here is post from 9/11 a few years back that describes some of what I feel every year on this day.

May everyone who lost someone that day find a little bit more peace as time goes on. And may the rest of us give pause and be grateful for the times we happily spend with family and friends.

Andrew Stover is always doing something cool at DC's Oya. Inspired by the upcoming election, he's currently featuring a "Road to the White House" politicial wine round-up, with three wine flights:

The Conservative
Black Star Farms ‘Arcturos' Pinot Gris 2006,Old Mission Peninsula, Michigan
Dos Cabezas Wineworks ‘DC Red' Cabernet/Sangiovese/Grenache 2004,Cochise County, Southeastern Arizona
Sawtooth Winery Syrah 2004, Snake River Valley, Idaho

The Liberal
Brooklyn Oenology Chardonnay 2007, North Fork, Long Island, New York
Galena Cellars Frontenac 2006, Illinois
Stuart Cellars Cabernet Franc 2004, Temecula Valley, California

The Battleground
Black Star Farms ‘Arcturos' Pinot Gris 2006,Old Mission Peninsula, Michigan
Jack Rabbit Hill Sauvignon Blanc 2007,North Fork Valley, Colorado
Cardinal Point ‘A6' Viognier/Chardonnay 2007, Monticello, Virginia

The restaurant will also continue offering wines from the candidates' home states featuring wines from Arizona (McCain) and Illinois (Obama).

The Road to the Wine House selections will be featured by the glass and bottle until the Presidential Election in November.

Recently, Lauren DeSantis, host of the DC area's Capital Cooking show on public access, asked me to suggest some wine pairings for her recent episode featuring dishes cooked with items purchased from local farmers markets. Read my picks here.

If you are interested in learning how to make exotic cocktails, then be sure to check out the amazing seminar offered tomorrow evening at Mie N Yu:

"The Pacific Rim to The Silk Road"
How to Make Exotic Cocktails
September 9, 2008 6:00 - 7:30
Mie N Yu Restaurant
3125 M Street, N.W.,
Washington, D.C.Phone: (202) 333-6122

Join Phil Greene and Derek Brown of the Museum of the American Cocktail on this trek into the world of exotic cocktails. They'll take participants through a brief history of exotic ingredients in cocktails and how bartenders have used those ingredients over time, demonstrating a range of exotic cocktails from the Indian-inspired Bombay Government Punch of 1694 to the original Tiki-classic, "Mai Tai, Roe Ae." Mixologists Chris Kelley of Mie N Yu and Tom Brown of Cork will demonstrate some contemporary approaches to making exotic cocktails for professionals and amateurs alike. Chef Tim Elliot will provide light fare and participants will sample several of the cocktails, including the Bombay Government Punch, Mai Tai, Moscow Mule and Chris and Tom's original creations!

This event is sponsored by The Museum of the American Cocktail, Mie N Yu, Depaz Rhum Agricole, Finlandia Vodka and Domaine de Canton French Ginger Liqueur.

Tickets are $50. To buy them online, please go to:
https://www.mienyu.com/giftcard.shtml#events

Or call 202-222-0948, and ask for Mike Cherner.

Last evening I headed to Restaurant 3 in Clarendon for a sneak peek at their fall menu. (It's kind of hard to think fall when it's 90 degrees outside...but several dishes, including the Mero--Japanese sea bass--with spring pea risotto, were to die for.)

We had some lovely J. Winery bubbly and Gloria Ferrer Pinot Noir with dinner. During cocktail hour, two fresh options were passed. Their featured "Farm to Glass" drink, the Clarendon Peach, featured bourbon and peach puree. Fresh tasting indeed, but it was a bit too pulpy for me. But then again, I seek out pulp free OJ at the grocery store--can't stand that mushy feeling in my mouth. If I were making it, I would have strained it first. But that's just me. :-)

A better choice for me was their Strawberry Fields (and being a huge Beatles fan I just had to smile inside every time I took a sip...) This cocktail mixed Absolut Citron, Cointreau, Strawberry-Lemongrass puree, and a squeeze of lemon. Blessedly unpulpy, this drink was light, fruity and lemony--a great late summer sipper for a warm evening.

In a sea of other options, Restaurant 3 is a welcome addition to the Clarendon neighborhood.

Buttered Popcorn Dover Sole
August Briggs “Leveroni Vineyard” Chardonnay 2007

Pork Belly with Green Apple Cassoulet
August Briggs “Napa Valley” Zinfandel 2006

Muscovey Duck with Açaí Bordelaise
August Briggs “Monte Rosso” Cabernet Sauvignon 2004

Smoked Gouda Crème des Financiers
August Briggs “Napa Valley” Syrah 2004

Restaurant 701 is located at 701 PennsylvaniaAve NW,Washington, DC. Their phone number is (202) 393-0701.

Thanks so much to Metrocurean blog writer Amanda McClements, who featured my list in her weekly "Five Bites on Friday" posting. If you missed it, you can catch it here.

Just got back in town from a great, relaxing week in the Outer Banks. The remnants of Hurricane/Tropical Storm/Tropical Depression Fay made the weather less than stellar for two days, but we still managed to get on the beach every day.

I've been lucky to have tried lots of great craft beers and classic cocktails as of late, but our drinks at the beach were a bit simpler. Our go-to beach beer is always Miller Chill, (or as I like to call it, the lazy man's Corona, when cutting up a lime to squeeze a wedge into the bottle is just too much effort...) It's tasty, light and damn refreshing when you are sitting under the hot summer sun.

We also enjoyed some G&T's with Junipero Gin (one of my current fave gins for the G&T--very citrusy). And I recently got my hands on a bottle of Chateau Ste Michelle's Nellie's Garden dry rose. With a gorgeous pink-reddish color and hints of strawberry and cranberry, it proved to be a great late summer sipper.

Sorry for not posting while I was gone, but while I was certainly enjoying my share of drinks every day, I had sand and surf on the brain more so than vino and cocktails. But I'll be catching up this week!

Each year, oenophiles in the Northern California area anxiously await the Sonoma Valley Harvest Auction. This year, anyone with an internet connection can take part...

Beginning in August, anyone can bid online on selected lots. As part of the 2008 Sonoma Wine Country Weekend, this first-ever online auction will offer approximately forty lots from Sonoma vintners and businesses to raise money for local charities. For this year’s inaugural online auction, Sonoma Wine Country Weekend teamed up with cMarket, an on-demand, online auction platform designed solely for organizations engaged in fundraising for nonprofit causes, to create a virtual auction experience to complement the weekend’s festivities.

Starting on August 1st and continuing throughout the month, visitors to http://www.winecountryweekend.cmarket.com/ can bid on select lots that will vary in value from $100 - $3,000. Sample lots include a special jeroboam (6L) bottle of 1991 Sebastiani Cabernet Sauvignon, a romantic weekend in the wine country, and terrior tasting from La Crema featuring four large-sized bottles from the family owned estate in the Russian River Valley. All money raised will benefit more than fifteen charities that support students, children, farm workers and people in need.

Wine lovers, hit those keys!