Restaurant |
Charlier Palmer Steak
101 Constitution Avenue NW, Washington, DC, 20001
(202)547-8100 |
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Sommelier Nadine Brown, at
Charlie Palmer Steak, is a career-changer who discovered
her acute sense of taste as a front-of-house manager. Now, as
a sommelier, it is her goal to obtain Master of Wine and Master
Sommelier certifications simultaneously. |
|
Wine |
Delille Cellars Chaleur Estate Bordeaux Blanc
Blend, Washington |
| Price
per Bottle |
$70 |
| Dish |
Warm Copper River King Salmon, Green Asparagus
Risotto, Morel Mushroom Viniagrette |
| Pairing
Notes |
Silky, funky, it goes well
with the morels. Earthy, buttery flavors with medicinal qualities.
|
| Wine |
2003 Littorai Les Larmes Anderson Valley, California |
| Price
per Bottle |
$118 |
| Dish |
Trio of Sonoma County Duck, Melted Endive, Peach
Tart-Tatin, Celery Variations |
| Pairing
Notes |
This wine by Ted Lemon has rich flavors of deep
black fruit. Earthy and just starting to develop; it was a perfect
compliment to the richness of the duck and its accompaniments. |
Restaurant |
Belga Café
514 8th Street SE, Washington DC, 20003
(202)544-0100 |
| Who |
These exceptional duos from Chef Bart Vandaele
at Belga Café impart just as much complexity to
the dish as any wine. Dishes on his menu also incorporate the
beers for reductions and poaching. |
| Beer |
Duchesse de Bourgogne 330 ml |
| Price
per Bottle |
$7.50 |
| Dish |
Foie de Canard- foie gras, smoked and poached
with tutti fruity gelee |
| Pairing
Notes |
A fizzy and bubbly wine-like
beer. The reddish-brown ale cut through the fat in the foie
gras, while the fruity notes and lack of sweetness complimented
the foie. |
| Beer |
Petrus Old Brown |
| Price
per Bottle |
$7.95 |
| Dish |
Tonijn and Couscous Terrine- a tuna and couscous
terrine with wasabi cream and a marinated seaweed salad |
| Pairing
Notes |
Very smooth, dark and refreshing,
also from the brown/red beer selection, easy to drink, a good
‘first’ beer. Fruity and not sweet, it adds a nice
touch to the appetizers. |
| Beer |
Liefman’s Goudenband 355 ml |
| Price
per Bottle |
$10.50 |
| Dish |
Filet Van Hertekalf- filet of venison with fresh
herb crust, sherry-braised endives, couscous waffle, and apple
butter sauce |
| Pairing
Notes |
The orange-citrus notes in this traditional Flemish
ale are an excellent match to the venison and brought out the
fruit in its apple butter sauce. |
Restaurant |
Notti Bianche
824 New Hampshire Avenue, Washington DC, 20037
(202)298-8085 |
| Who |
Self-taught Wine Director Danny Boylen, of
Notti Bianche, proves that even without formal training,
he has the intuition and knowledge for standout pairings such
as this one we experienced. |
| Wine |
2003 Fiano di Avellino, Terredora di Paolo -
Campania, Italy |
| Price
per Bottle |
$62 |
| Dish |
Malfati- Spinach Ricotta Gnocchi with Porcini
and Mascarpone |
| Pairing
Notes |
This sexy wine has a wonderful
smoky nose to cut through the richness of malfati. Get a bottle
and bring out the baker boys! |
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