In the Kitchen with Mark Krieger

Planning events for both Young Winos of DC and French Wine Social allows me to meet a lot of local business owners, especially wine stores and bars. Well this sunny, unusually warm Fall day was not the typical meet and greet.

Slate Wine Bar recently opened just 51 days ago! Having interest in hosting an event there, Mark invited me to stop by and discuss. Now usually these types of meetings are very basic, here's what we offer, what are you looking for, etc. Well not Mark!


Upon walking in, I noticed the well-lit bar area with porcelain floor, reclaimed wood bar, and shiny granite table top. The cozy dining room had exposed brick, white linen table cloths and a collection of antique corkscrews that adorned the walls. Then out pops Mark from the kitchen. He explained so much about the newly opened space from the time it took to get the place up and running to the recipes to meeting the staff. Talk about a welcome!

We took a tour of every inch, literally. I was in the walk in freezer to see the cheese and meat selection to the private space loft to the bathroom to admiring the antique corkscrews and then back into the kitchen. This is one place that has a ton of thought put into it. Who would ever think to get bar stools for the high-top tables that swivel and adjust height so everyone can be comfortable? And most people want fresh cracked pepper with their dishes so every table has their own. And you won't find paper on top of the tables, nope just clean fresh linens every time. It's all in the details. Some so small, we hardly notice on a regular basis.

Then the fun part...cooking! They were making a ton of meatballs for a private event and I got to taste test them. But with meatballs comes marinara and guess who's job that was...This girl! The marinara recipe is simple: tomatoes, paste, oregano, garlic, oil, pepper. I was even handed over the HUGE immersion blender. Of course I wore white on this particular day so I was given a chef's jacket to keep my work clothes clean because ya know, I did have to go back to work :(

Mark has poured his heart and soul into this place and it shows! From the details to the menu to the friendly staff and decor, Slate Wine Bar is not a place to be overlooked. They have daily wine and food specials on the chalkboard that change everyday. The food selection is even paired with the daily wine selection, no thought needed!

This place has all the things to make it a new favorite (as written about in my last post). You can betcha I'll be back very soon. Oh, and Ripple, you may have been replaced! ;) Just kiddin' there's enough love to go around.

Cheers!

What Makes It a Favorite?

I recently added a list of my favorite wine places around DC to the sidebar of the blog. Btw, check it out!

Ripple of course :)

But it got me thinking...what makes THESE places a favorite?

First and foremost, the people. I truly enjoy going back to places where the employees make me feel special, appreciated, always have great suggestions and just general conversation. An establishment can only be as good as the people they employ. A lot of the places I listed have such people. I want to visit and catch up, not just have a glass or buy a bottle because it's a convenient location. I've met some really great friends this way as well.

Secondly, it's wine selection because that is what I'm there for! An ever-changing menu is key, to me anyway. I want to visit on occasion and have plenty of new things to pick from. Wine is about exploration and the more you taste, the more you learn therefore the more you know! Also having a variety in the selection is key. If you're stuck with the same old collection all the time, why do I need to go back? Except of course if there's a favorite bottle I must have! But I digress, fresh, new, and interesting wine selection will keep anyone coming back.

Lastly, it's the atmosphere. I enjoy frequenting places that have a good vibe and attract Winos like myself. Not too stuffy but not too novice either. I can carry on conversation with the person sitting next to me at the bar or talk shop with the retail salesperson. Again, going back to the point of feeling appreciated.

So what makes establishments your favorite? Have any favorite places you'd like to add to my list? Chime in!

Cheers!

Fellow Winos with Mo, the Somm at Ripple

Pairing Spicy/Thai Food with Wine

Photo courtesy of iFood.tv

Recently, I was asked to help with food and wine pairings at a local, family-owned Thai/Lao restaurant. Most ethnic restaurants don't really push the sale of wine beyond a small selection of reds, whites and maybe a rosé. Other beverage options usually include 1 or 2 authentic beers. However, wine is becoming a more popular beverage choice and some of these restaurants are jumping on board!

First thing that comes to mind when I think of spicy, Thai food is a crisp, refreshing Sauvignon Blanc or Pinot Gris. It goes far beyond that because not only is Thai/Asian food spicy, there are complex flavors in which you should account.





The Obvious Go-Tos:

Sauvignon Blanc - Fermented and aged in stainless, this bright, crisp wine helps cut through the spiciness of the dishes and leaves your palate feeling refreshed and ready for the next bite.

Pinot Gris - Very similar to Sauv Blanc, Pinot Gris is also crisp and refreshing but has a slight sweetness that can pair well with that sweet and sour sauce.

Riesling - Off-dry, slightly sweet Rieslings are a great option for some of the dishes because of the acidity in the seasoning of the food needs that sweetness to balance it out.

The Not-So-Obvious:

Bubbles - A lot of Asian food comes fried and there's no better accompaniment to fried foods than bubbles! The crispy crunch of the dish with the fizzy bubbly is a tastebud explosion.

Pinot Noir - Most turn their heads when you bring up a red wine with spicy foods. However, not every dish is as spicy as you think. A lighter, fruitier pinot noir can do just the trick with a sweet and sour chicken dish or something of the like.

Merlot - Same as the Pinot Noir, a bright Merlot can be the perfect pairing for a denser, hearty soup.

Cabernet Sauvignon - Tannins are the devil when it comes to pairing wine with spicy food, however, I found it goes perfectly with a duck or fatty meat dish. The Cab helps cut through some of that fat and leaves a pleasing mouthfeel when you're done. Do stay away from super tannic Cabs if the dish is too spicy though!

It's great to see more restaurants expanding their wine list because the best accompaniment to wine is amazing food. Asian food is one of my favorites and it deserves food and wine pairings just like steakhouse meals!

So order in tonight and open a bottle to share, you might just find a new pairing you truly enjoy! And stay tuned, you may just have the opportunity to taste these pairings for yourself ;)

Cheers!

Winemaker Dinner at Equinox

So, many of you know that I do multiple things around town involving wine; Young Winos of DC, French Wine Social, my personal blog, guest blogging. Well I've never hosted a winemaker dinner before! Now the time has come...

WHO: Domaine Jean-Jacques Confuron - highly-regarded producer from Burgundy
WHAT: 3 Course dinner with wine pairings
WHEN: Sunday, October 28 at 6pm.
WHERE: Equinox Restaurant


As part of French Wine Social through JAO Wine Imports, we are hosting a wine producer and his wife that evening for a 3 course dinner downtown.

Just take a look at that menu!! 3 courses plus an apertif, including wine pairings & tax/tip, for only $89! Menu is brought to you by popular Chef Todd Gray.

Apertif

Tuna tartare with crispy nori, radish sprouts, and spicy mayo

Truffle Risotto fritters with preserved lemon creme fraiche

paired with NV Crémant de Bourgogne

First Course

Early Autumn squash Orrechiette pasta with braised prosciutto, Tuscan kale, tomato shallot butter

paired with Cotes de Nuits village La Montagne Blanc 2010

Main Course

Red Wine Marinated Pennsylvania Duck Breast, Preserved Grapes, Quinoa, Ginger, Saba-Beet Vinaigrette 

paired with Cotes de Nuits village Les Vignottes 2009

Dessert

Chocolate-Peanut Butter Mousse - Salted Peanut Butter Shortbread, Toasted Sesame Crisp, Concord Grape Sorbet

paired with Nuits St Georges 1st Cru Les Chaboeufs 2004

*Yes, you read that correctly a premier cru Burgundy from 2004!!

Event Registration Online for Domaine Jean-Jacques Confuron Wine Dinner powered by Eventbrite

Cheers!

One Classic Wedding - 9/8/12

Full album of wedding pictures!

A little off topic but I'm just toooo excited not to share!

We recently got married, hence the new last name! Our professional wedding pictures are back and I just can't wait to share the details of our wedding. Photos courtesy of NB Photography, amazing guys by the way!

I was extremely proud at some of the crafty things I picked up on Pinterest to include in our wedding day. Here's a few examples, that even the most uncreative, uncrafty person can accomplish!

Our RSVP cards were mad-libs, people filled in the blanks with funny or serious phrases and we used them as decoration at the reception!

Our grand exit was from the ceremony, where guests were invited to throw petals as we walked down the aisle. The poem reads:

"After the kiss be ready for this,

The couple will smile as they walk down the aisle,

This is your cue to toss high in the air,

These petals of love for the happiest pair"

DIY wooden frames from Michaels ($1/each!), spray painted. Fake flowers hot glued in clusters on the bottom of the frames. We used champagne corks as menu card stands.

Instead of flower boutonnieres for the guys, we used colored golf tees tied with twine to play with the country club theme.

We used a non-traditional guestbook. It was a wooden puzzle and guests were asked to sign the back of a piece. We will put the puzzle together making the picture in the frame, with all of our guests signatures on the back side.

We stuck with the traditional unity candle but used two antique lanterns to try to keep them lit. It worked for the most part ;) Also, we used wine barrels as tables.

Close up of the unity candle and lanterns.

A mailbox was used on the gift table for all the wedding cards.

Our picture perfect cake from Cindy's Cakery. Real green orchids were placed for decoration and a large tree stump was used as the cake stand. A very rustic look.

Mason jars, tied with monogram tags. Chalkboard stickers were made from mailing labels that were spray painted with chalkboard paint!

Tall, green centerpieces with white accents. Champagne corks were used as placecard holders. Green burlap was laid over the white tables to accent some color.

Seating chart was inscribed on old window panes, playing up that rustic feel.

Bottom's up! As part of the bridesmaid's gifts, everyone received a matching, monogrammed robe to wear while getting ready. Makes for very cute pictures!

For my something blue, our wedding date was sewn into my dress using navy thread.

Dad and I arrived in a horse drawn carriage.

The wedding party, girls in champagne dresses, guys in tan linen suits.

MR & MRS!!

Our wedding day was truly spectacular!! Words cannot begin to describe our emotions. Feel free to check out a slideshow of more wedding pictures at the top of the post!

Cheers!