search
Loading
|  home | feedback | help          
StarChefs

Archive

Features on StarChefs.com
Top Pairs
Pairings from Tastings
 
  Vol.1
  Washington DC, June 2006
This round of the top pairs comes from recent editorial tastings in our Nation's capital. Aside from Belga Café's beer, these pairings prove the ingredients of the domestic terroir result in standout combinations, as with these West coast-based wines and their dishes.
 
 
Restaurant
Charlier Palmer Steak
101 Constitution Avenue NW, Washington, DC, 20001
(202)547-8100

Who


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!
 
 

   Published: July 2006

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy