Old World and New World Collide
by Tejal Rao with photos by Antoinette Bruno
- 1990 M Street NW
- Washington, DC 20036
- (202) 659-1990
Sommelier Doug Mohr Sommelier Doug Mohr is the gate-keeper to a wine wonderland at Vidalia and delights in matching Chef RJ Cooper’s dishes with equally nuanced wines. With quirky titles on his well-composed wine list and special wine flights like “Mineral Rocks” and “Old Vines and New Wines,” Mohr brings the wine experience down to earth and makes complimenting wine and food accessible and fun.
2004 Tablas Creek “Cotes de Tablas” Blanc, Paso Robles, California
Atlantic Black Bass Pan Roasted with Black-Eyed Peas, Fennel, Oven Roasted Tomato-Cuttlefish Ragout and Roasted Garlic-Fines Herbes Emulsion
Floral, herbaceous and green notes compliment the licorice undertones of the froth without dominating the delicate fish.
2001 Remelluri, Rioja, Spain
Farmer’s Farm Quail with Chestnut Wild Rice and Apple Stuffing, Boudin Blanc, Brussels Sprouts, Blue Plum Mustard and Rosemary
Lush, smooth, and sweet tannins compliment the high-acid mustard. The aromas of earth and plum match the quail meat without overpowering.
2002 J Albin Winery “Laurel Vineyard” Pinot Noir, Willamette Valley, Oregon
Truffled Heirloom Potatoes Roasted with Crispy Pork Belly, Garlic Cream and Juniper Infused Sea Salt
The slightly fruity nose compliments the complicated scent of truffles. The leathery bite cuts the salt and fat of the pork belly.