Food Network seeks budding restaurateurs in DC!

We received this email from Alena Jemas, Casting Producer for 24 Hour Restaurant Battle Food Network/CBS News Productions, and wanted to pass along to our readers:


I am the casting producer for 24 Hour Restaurant Battle, Food Network’s new restaurant competition series from the producers of The Next Food Network Star.

We're currently casting the very first season and would like to inform you and your readers that we're holding an open casting call in Washington, DC on Monday, February 22, 2010.

The details of our events are as follows:

WASHINGTON DC OPEN CALL
Date: Monday, February 22, 2010
Time: 10am – 3pm

Location: Zentan Restaurant/Donovan House Hotel
1155 14th Street NW, Washington, DC

We are looking for:

* Two to five person teams with pre-existing relationships (brother and sister, mother and son, husband and wife, etc.) who would love the chance to prove that they can run a restaurant.
* A dynamic front of house and back of house duo. One person on the team will run the front of the house and the other person on the team will be the chef and run the kitchen. All levels of experience (culinary school trained to home cook, little or no restaurant experience to a lifelong career in restaurants) will be considered.
* Lots of energy and charisma! We're seeking personalities that pop.

If you have any questions or need further information, please feel free to contact me or visit our website at www.24hourrestaurantbattle.com.

Thank you for your time!

Best,

Alena Jemas
Casting Producer
24 Hour Restaurant Battle
Food Network/CBS News Productions
Office: 212-975-4125
Mobile: 201-415-8843
Email: jemasa@cbsnews.com

Paradise Springs Winery, Clifton Virginia

After some winter hibernation, we finally ventured outside our domain and visited the latest, and closest, winery - Paradise Springs Winery. Located in historic Clifton, Virginia; this establishment is about 20 minutes, without traffic, from the Capital Beltway. Jane Kincheloe and her son Kirk Wiles have been planning its conception for the past 20 years and with the help of established wineries - crushed their first grapes (Sauvignon Blanc) in 2007. Fortunately, Winery at La Grange has additional capacity and will be used until their barn can be converted into a production facility. The barn has an interesting history. It was formerly located in the town of Fairfax, but in 1956, it "was taken apart, individually numbered, and reassembled piece by piece on the property". Not to be out done, the tasting room is located in a log cabin that was originally built between 1800 and 1825 and then renovated in 1955 by a protege of Frank Lloyd Wright. When you visit, spend a few minutes in the wine cellar - its re mindful of the European wine caves.

While planning their opening, Paradise Springs benefited from the camaraderie among Virginia winemakers. Its interesting to learn how other winemakers and growers continue to assist each other in the state. Sure there's competition, but simultaneously plenty of support. And Paradise Springs received plenty from the proprietors at Philip Carter Winery of Virginia, Pearmund Cellars, Winery at La Grange, and Corcoran Vineyards - among others.

However, there has been several setbacks along the way - and even more than the standard start-up issues. Their neighbors were not keen to a farm winery in the area and fought its establishment through the county government. Fortunately the County Supervisors were more sympathetic to their cause, as were the retail owners in downtown Clifton. Fortunately they did not have to experience the painful legal battles as Marterella Winery. Hopefully these troubles are behind them and their neighbors will warm to the idea of a tasting room nearby. I know I would.

For our visit today, Paradise Springs had a wide array of wines and styles waiting for us. We started with their Sauvignon Blanc which was a nice surprise. I've found that east coast versions have been extremely light and flavorless, but this was an exception. It was full of grapefruit flavor and had nice acidity - a good start to the tasting. Their Chardonnay is made in the sur lie style and aged nine months in French oak. The result is a another flavorful wine with a buttery finish. Paradise Springs couldn't be a Virginia winery without producing a Viognier and their version is okay; our apathy may result from the high standards that Virginia has established with this varietal. There is stiff competition for Viognier. Their most interesting wine is their "kitchen sink" Vidal Blanc - composed of 75% vidal and 10% Traminette, 7.5% Viognier, 5% Petit Manseng, and 2.5% Chardonnay. This is a fun wine - fuller than your average vidal with lots of balancing flavor. And even made with 1.1% r.s. - it felt like a dry wine.

Turning towards their reds, we started with their strawberry bomb, Nana's Rosé - a dry rosé blend made from equal parts Merlot and Tannat. I say strawberry bomb because this wine is all strawberry, from the nose to an unexpected explosion of berry flavor. I really liked it, however, I overheard another taster exclaim there was too much strawberry. That's why you need to taste and trust your own palate. Next was the 2007 Reserve Cabernet Sauvignon, recently awarded a Silver medal in the state Governors Cup. This wine was aged 13 month and should age nicely with the string tannins. We have long dismissed Virginia made Cabernet Sauvignon - but times are a changing. With Keswick Vineyards version that was awarded the Governors Cup last year and others, including this version, its time to start taking Virginia produced cab more seriously. The other cab, Cabernet Franc, has no problems gaining credibility in the state and Paradise Springs produces is a nice medium bodied version. It has strong cherry flavors and a easy finish - making it drinkable now. The final wine was a 2008 Norton made from grapes sourced, not surprisingly, from the word's largest grower of Norton: Chrysalis Vineyards. The wine is aged six months in Hungarian Oak and they did a remarkable job removing the inherent acidity and grapey flavor that make poorly made Norton quite toxic. This is much better than many of the Norton's produced by established Virginia wineries and should even get better with another year or so to mellow in the bottle. Don't expect a 2009 Norton, because the grapes were damaged by uncooperative weather.

Despite problems with their neighbors, Paradise Springs is a welcome addition to the Virginia wine family. Its a nice attraction close to the Beltway so there's no need to journey too far out Route 66 for a quick indulgence. They can expect us to return quite often.

Currently Drinking....

We haven't toured any wineries or breweries lately; instead, we've been clearing out our wine cellar. That means, drinking wine that we have purchased over the years and determining why we purchased it in the first place. Many were from our travels in Virginia. We had two bottles left from our friends at Corcoran Vineyards, their Viognier and Malbec. Both superb. In addition, there was Petit Verdot Veritas Vineyards and Jefferson Vineyards and White Hall Vineyards Petit Manseng from our Monticello WineTrail tour last year. We would purchase each again - no doubt - Petit Verdot is destined for Virginia's vineyards. We also had on hand the Valhalla Vineyards Alicante Bouschet. This grape is normally used in a blend in order to add color, but this winery choose to make a 100% varietal. And initially, we felt this was a poor decision - there didn't appear to be much flavor. But by the second day - the wine had breathed enough to come out of its shell - it turned into a decent wine - slightly spicy - similar to a Shiraz. In total - nice, but we prefer others. The last Virginia wine was a surprise, the Hill Top Berry Farm & Winery Perry- 75% Pear wine and 25% Mead. We were expecting an overly sweet dessert wine - but its actually made dry. The pear flavors take precedence with just a slight honey finish.

Of course we had to bleed through our Norton collection and found an abundance from Mount Pleasant Winery and Stone Hill Winery. These two Missouri wineries have mastered the art of eliminating the grape's inherent acidity and grapey flavor. The Mount Pleasant version was aged slightly longer so is a bit spicier and oak - but for Norton wines - these are perhaps the most consistent.

While traveling to Seven Springs we usually visit Glades Pike Winery - so there were several samples available. The Baco Noir was not very impressive and we are not sure what instigated the decision to purchase. The Diamond was good - we had to be in a sweeter mood - but this is perhaps the most drinkable labrusca grape. We also opened a bottle of their Mountain Mead - and although a little sweet - is a good honey wine. I also blended with Apple Jack made in North Garden for an interesting concoction - talking about keeping warm.

Finally we found a two wines that we should have bothered aging - we must have forgotten about them, but these wines are made to drink now: Marietta Cellars Old Vine Red Lot #44 and Gnarly Head Zinfandel. Sonoma's, Marietta Cellars wines are usually excellent and the Old Vine Red is an affordable everyday wine. The same holds for the Gnarly - there are others that have a better pedigree - but for the price - this is our Zin.

Barbancourt & Haiti Earthquake

We learned through the Rhum Barbancourt twitter account that the proprietors are safe - but no word on the condition of the distillery. For those seeking to help the country, donate to charities where all the money goes to the victims such as Catholic Charities or Doctors Without Borders. And to help the distillery, purchase a 15 year old Rhum Barbancourt.

Satisfying a Dark Beer Craving

I've been really craving dark beers during this winter cold spell, but not just any dark beers, specifically porters and milk stouts. Don't know why, I guess a combination of chocolate and cream. After trying several, I discovered two that are great representatives of these styles, the Founders Brewing Company Porter and the Left Hand Brewing Company Mile Stout. The first comes out of Michigan and has a nice chocolate, slightly creamy flavor. The hops are balanced making this an easy drinking - but warming - beverage. The latter is made in Longmont
Colorado and was a fine recommendation from Norm's Beer & Wine. It contains a hint of coffee, but otherwise malty, mellow, and creamy. Just the right combination to satisfy my craving.

Franklin’s Brewery - Hyattsville, Maryland

For some reason the day after Christmas I was craving beer so I headed to a local microbrew on the other side of the beltway: Franklin’s Brewery in Hyattsville, Maryland. The venue is located in a historic area that is somewhat on the decline, but from what I discovered, customer travel frequently from Washington D.C., nearby College Park, as well as local neighborhoods. The building was constructed over 130 years before as a blacksmith and carriage shop. And since 1910 it has served the community as a hardware store - turning into Franklins in 1992 with the brewpub added ten years later.

Today the brewpub was serving nine beers and I sampled each. For those hop heads, this is your place. A majority were hop infusions: the Sierra Madre Pale Ale, Private I.P.A, Anarchy Ale, and the Mission Accomplished. These beers are definitely more suitable for pairing with a meal - which the hops a great palate cleanser. My favorites were the Imperial Stout and the Twisted Turtle Pale Ale - the later an English-style pale ale made correctly in that style using Crystal and Pale Ale malts and Magnum and East Kent Goldings Hops. The finish was mildly hoppy - but lingered - a true English ale. This beer was also served using their nitro system - creating an even more English feel - soft and creamy. The Imperial Stout tasted as expected as well - a little high in alcohol but balanced by the dark flavors. In fact, most of these beers fit their billing, the Sierra Madre Pale Ale was a west-styled pale ale and the I.P.A. extremely hoppy; except for the Bombshell Blonde - billed as a Kolsch - wasn't as hoppy as expected and seemed to be more of a lager than ale. But in sum, these are good beers - and its nice to find a non-chain microbrew in the area. We will be back - particularly before or after trips to the University of Maryland basketball games.

Kim Crawford The Artists' Lounge

One of New Zealand's best known wineries if Kim Crawford, makers of excellent Sauvignon Blanc, Pinot Noir, and Chardonnay - among many others. The winery is pushing the social networking principle further than the usual suspects by creating their own "The Artists' Lounge" - an "online community as a place for emerging artists and those who appreciate the arts to share inspirations and artwork with each other for the chance to inspire." The site consists of two lounges, The Artists' Lounge and a Music Lounge. The first contains an "Artists in Residence", a community of emerging artists representing various artistic categories: fashion, music, photography, print making and poetry. There is also a forum which allows members - anyone who registers - the ability to post ideas, "a work of art, or anything to ignite and inspire The Artists' Lounge community". Finally the The Artists' Lounge contains a Member Gallery where both members and resident artists can share their artwork.

Whereas this lounge will undoubtedly interest many readers, our focus and interest are in the Music Lounge. Every few months the lounge selects a handful of artists to showcase - some from Oceania, some from North America. We felt the site legitimize themselves immediately by selected The Greencards and Sarah Bettens as one of the initial artists. The remaining artists were unknown to us - one important rational for visiting the site - to find new artists. I really liked the soulful vocals of Daphne Willis, Nathan Gaunt, and the jazz sound of Weather Pending and Sutro. The others were also good: Boh Runga, John Zambricki, Leftover Cuties, and Van Risseghem. Now, the goal of any good social networking site is to draw traffic and promote their brand. Kim Crawford's "The Artists' Lounge" has perked our interest. Not only will we be regular visitors to this site - we plan to look for Crawford's wines during our next trip to Norm's Beer & Wine.

Kugler's Vineyard 2004 Cynthiana

This week we opened a real surprise in our Norton series, the 2004 Dry Cynthiana from Kugler's Vineyard. Tony and Kay Kugler own and operate this small family enterprise located just south of Lawrence Kansas. The winery makes wines from a couple traditional labrusca grapes (Concord and Niagara), hybrids (Seyval Blanc and Vidal Blanc), and its flagship wine: Cynthiana. This is a big wine, and the Kugler's have managed to remove all traces of grapeyness and acidity from the wine. It is full bodied with cherry flavors, yet smooth - with little traces of tannins. A very nice wine. So, next time you find yourself traveling to Lawrence to see the University of Kansas, or a show at the Bottleneck or The Granada, or even just visiting Kansas City, take a little detour.

2001 Little Mountain Vineyard Norton Hermannhof Winery

Lately we've been eliminating our abundant inventory of Norton wines - accumulated several years ago while traveling weekly to the Midwest. This week we opened an ancient bottle - the 2001 Little Mountain Vineyard Norton from Hermannhof Winery. You know they are serious about this variety when they bottle wine from only vineyard designate grapes. Hermannhof is located in German settlement of Hermann the and its stone cellars are "among the 100 early Hermann buildings placed on the National Register of Historic places by the Federal government". After opening, we decanted the wine for about an hour to let the rust and wine aerate. And it had aged nicely. In fact the usual grapey Norton flavor had been replaced by cherry flavors more reminiscent of a Cabernet Franc. The finish is very smooth - not a bad wine at all.

St. Augustine Wineries

On our frequent trips along Route 95 in Florida, we most likely take a detour into historic St. Augustine to either see the sites or stop in at San Sebastian Winery. This winery has a great roof top terrace where we have enjoyed their wines made from unique grapes grown from their Clermont, Florida Vineyard. We are talking about Florida Muscadine, Blanc Du Bois, and Stover grapes. Many times we have had to fight through visitors shuttled to the winery via tour buses as tourists looked for souvenirs. San Sebastian used to be the only game in town, but on our most recent stop in St. Augustine we found that Florida Orange Groves and Winery has incorporated another franchise along St. George Street: Vino del Grotto Winery. Florida Orange Groves makes fruit wines and sells them through several channels - including wine stores at major Florida tourist enclaves: Key West, Miami, Panama City Beach, and now St. Augustine. The use all types of fruit in these concoctions starting with Florida oranges, grapefruit, tangerines, pineapples, mangoes, and even key limes, bananas and coconuts. Yes, many of these are gimmicky - but marketed to tourists; they sell. The winery also produces traditional fruit wines in blueberry, cherry, red raspberry, and blackberry flavors - with the dry versions of the cherry and blackberry not too bad. Many of the other versions where just too sweet for our blood. Vegetables are not forgotten either. Their 40 Karat Semi-Dry White Wine made entirely from carrot juice and then there is the Hot Sun Spicy Tomato Wine. The later is actually a medal winner - as are many of their wines. However, despite these intriguing offerings are favorite was their traditional honey wine made from - you guest it - orange blossom honey. Its sweet - but not gritty - typical of a sweet mead. So the next time you find yourself near this historic city - make sure you stop into San Sebastian Winery on your drive in or out; and while walking along the pedestrian street of St. George - take a look at Vino del Grotto Winery.

20 Days in November

We've been relatively silent this month, because we've been running a special feature on our companion site, MyJoog.com. For this feature, we are adventuring out to see 20 consecutive days of live music in the Washington D.C. area - predominately in Northern Virginia. As a result we've gained a general knowledge of the types of alcohol served at these music venues. And for whatever reason, beer has been the libation of choice. We attended events at all styles of venues - concert halls, restaurants, coffee houses, Irish pubs, and brewpubs - and not surprisingly Dogfish Head Alehouse had our favorite overall beer list. Dogfish is famous for crafting unique and historic beer styles that we have written about previously. And paired with live music - what more do you need?

The best beer list of the remaining venues was clearly Evening Star Cafe, located in Alexandria Virginia. In addition to the traditional mass produced brews, they offer PBR, and a nice assortment of craft brews: Founders Brewing Company - Red Rye P.A; Stone Brewing - Arrogant Bastard; Dogfish Head Craft Brewery - 60 Minute IPA; Kona Brewing Company - Kona Long Board Lager; Brooklyn Brewery - Brooklyn Brown; Magic Hat Brewing Company - #9; and Bear Republic Brewery - Racer 5 IPA - among others. Plus with its friendly environment - this is a nice neighborhood spot. The Dogfish Head Craft Brewery 60 Minute IPA was also my beer of choice at Vienna's Jammin' Java and was also available at The Old Brogue. However, at this Great Falls Irish pub, I couldn't pass up the Old Speckled Hen; although a group surrounding me tore through a bottle of Sokol Blosser Vineyards Evolution. That was tempting. The The State Theatre and IOTA Club had similar beer offerings where I usually stuck to a pale ale - either the Sierra Nevada Brewing Company Pale Ale or The Harpoon Brewery Harpoon IPA. And at The Birchmere, the Starr Hill Brewing Amber Ale was my choice. Finally, I spent a few nights absorbing local music at historic JV's Restaurant - and to fit into the bluegrass\rockabilly environment nothing worked better than Pabst Blue Ribbon - served in both bottles and on draft. So, next time you find a nice show through MyJoog.com, you are more than likely going to find a nice craft brew as well.

Black Box Wines: Sauvignon Blanc

As a member of Foodbuzz, we received an offer to review a wine from Black Box Wines, a brand that offers "a full range of high end box wines crafted from grapes grown in the world’s best winegrowing regions". Now, our regular readers know that we are fans of some box wines and laud the virtues of this serving vessel. To summarize, box wines oxidize quite slowly after opening (Black Box states that their wines remain fresh for at least four weeks after opening) and they offer convenient usage (portable to the beach, boats, picnics, etc). They are also cheaper to produce and to transport - equating to lower prices coming form the wallet. And in many cases, you can find quality wine coming out of a box.

Black Box Wines offers several brands - Cabernet Sauvignon * Merlot * Shiraz * Chardonnay * Pinot Grigio * Sauvignon Blanc * Riesling * Reserve Merlot * Reserve Chardonnay - and we received a New Zealand made Sauvignon Blanc. In general we prefer other varietals to Sauvignon Blanc, but New Zealand provides some of the best SB growing regions - particularly the Hawkes Bay, Marlborough and Gisborne - where grapes for this wine were grown. The box retails for $25, which translates to a little over $6 for a 750ml bottle equivalent. We punctured the box, removed the seal and poured a couple glasses and allowed the wine's temperature to raise a little. A nice floral aroma slowly developed as the wine warmed - however when tasted - the wine had no real acidity. That's odd, because New Zealand Sauvignon Blanc is known for providing a refreshing acidic feel. Even worse, the wine had no real flavor and was hindered by a dull metallic finish. Basically I can't tell if this particular box was just a dud, or if this brand is just not good. basically we now have 4 weeks to save as cooking wine. We will check back with one of the their other varietals - maybe a red - to determine if this was an isolated incident or a painful trend.

Loire Valley Wines

Last month we attended a trade tasting for wines from the Loire Valley sponsored by the Loire Valley Wine Bureau. Loire Valley produce the most popular wines drunk by the French populace and is "France's longest and most diverse wine region". In fact, the region is divided into 5 primary regions, which include 65 appellations. Because of its large size, the Loire Valley is home to wide diversity of grapes. Sauvignon Blanc is probably the most widely planted variety, but there is also Chenin Blanc, Pinot Gris, Melon de Bourgogne (Muscadet), Chardonnay, and Romorantin. And these are only the white grapes. For reds, there's Cabernet Franc, Pinot Noir, Gamay, Grolleau, Côt (Malbec), and Pineau d’Aunis. These varieties are used to produce either red, rosé, or sparkling wine.

We learned quickly however, that one doesn't request a wine by the varietal, instead you request a wine by appellation. For instance, you could request either a white Chinon or a red Chinon and receive a Chenin Blanc based wine or a Cabernet Franc - depending on the request. A request for Muscadet Coteaux de la Loire would get you a Melon de Bourgogne. The most popular request during the tasting was for a Sancerre - which would deliver a Sauvignon Blanc or Pinot Noir. This region is perhaps the most famous appellation in the Loire Valley and its grapes produce phenomenal Sauvignon Blanc wines. We've never been serious drinkers of this varietal, thinking most we've tried were rather bland. But these are in their own class; fruity but balanced. Easy to drink - but with texture. Some we noted were Jean Reverdy et Fils, Domaine Rolland Tissier & Fils Sancere Blanc, the Alphonse Mellot Les Romains, and a Sancerre from the Alliance Loire - "a group of winegrowers who decided in 2002 to pool their resources in order to offer a complete range of authentic, well-balanced wines".

The Alliance Loire also was pouring a nice Vouvray and Saumur - both Chenin Blanc wines. And this is one grape that probably doesn't get the attention it deserves. It's versatility allows it to be vinified into excellent still wine, dessert wine as well as the sparkling version. And since blending is a French tradition, some of the best wines we tasted were Chenin Blanc\Chardonnay blends. There was the Domaine des Varinelles N.V. Cremant de Loire Brut (plus some Cabernet Franc) and the Collection de J.Mourat - Blanc (50/50 blend).

As for the reds, Cabernet Franc was the prime choice. These were full bodied wines, but silky - melting in the mouth. Our favorites were the collection from Domaine de Belair: the La cuvée Gabriel, La Fosse aux Loups, and the La Croix Boissée. Other's were the Chinon Le Clos de l'Echo from Couly-Dutheil and the Chateau de la Genaiserie Anjou-Villages Cabernet Franc. This winery was also pouring a nice medium bodied Gamay - the Anjou Gamay. Gamay was also a fixture in the Clos du Tue Boeuf 2008 Cheverny Rouge Rouillon (Gamay and Pinot Noir) and the Theirry Puzelat Telquel that were being poured by Williams Corner. However, our favorite among these was the Theirry Puzelat In Côt We Trust - 100% Malbec. Its lighter than most wines made from this varietal, but has a nice rustic quality to it - easy to drink with a slight spiciness. Plus the grapes are sourced from "vine growers who farm their plots organically, and in some instances Bio-dynamically".

This tasting opened our eyes to the abundant wines available from the Loire Valley. Next we look forward to exploring some of the more eccentric varietals from this region such as Pineau d’Aunis and Menu Pineau. We hear Thierry Puzelat may be another good source.

American Moonshine

On another raining weekend we decided to explore the bar and see what interesting items we hadn't opened. Viola, instantly several different bottles of whiskey appeared - either straight corn whiskey or labeled "moonshine". Why not a comparative tasting. Within our collection were:

1. Virginia Lightening distilled by Belmont Farm Distillery in Culpeper Virginia. This 100% corn whiskey is double distilled in a copper pot still and diluted to 100 proof.
2. Mountain Moonshine distilled by West Virginia Distilling Company from Morgantown, West Virginia. Although labeled as moonshine, this is a 80-20 blend of grain neutral spirits and corn. After careful blending, we add oak chips that have been roasted to just the right color. The whiskey is also aged slightly in oak chips.
3. Catdaddy distilled by Piedmont Distillers, Inc. in Madison, North Carolina. This whiskey is made from 100% corn and is triple distilled in copper pot stills with a few secret ingredients added.
4. Junior Johnson's Midnight Moon, also from Piedmont Distillers, Inc. is again triple distilled in copper pot stills, but containing neutral grain spirits.
5. Platte Valley Corn Whiskey distilled by McCormick Distilling and is 100% straight corn whiskey distilled in Illinois and aged for three years.

We tasted each whiskey neat, then added a little water to dampen the alcohol. Overall, there were some interesting products - but the overall favorite was clearly the Platte Valley Corn Whiskey. Maybe it was the aging three years - but this corn whiskey is extremely smooth with little burn even before adding water. It has the sweet corn aroma and flavor expected from corn whiskey and a smooth - smooth finish. The Junior Johnson's Midnight Moon was close, but this moonshine is more characteristic of a vodka. It was also extremely smooth - but didn't possess much aroma or flavor - probably a good candidate for a mixing. It's sibling, Catdaddy, was very interesting. Its spicy character resembled the botanicals in gin; it also reminded us a little of something more suited to Christmas time. Interesting - but not a corn whiskey we'd want to sip after a hard day at work. The Virginia Lightening took a little work to bring forth its true flavors. While drinking neat, the whiskey produces a major burn, which camouflages all sensations. However, by dousing with a few drops of water, the sweet corn aromas and flavor appear and it turns into a nice, drinkable whiskey. Knowing his secret makes it worth supporting a local producer. Finally, the Mountain Moonshine just wasn't so good. Even after adding water, the whiskey produced a healthy burn - surprising considering the oak chips and grain composition. We will be using this one in Bloody Marys.

Marterella Winery

We wanted to inform our readers of the continue saga affecting Katherine Marterella and her Marterella Winery. The Marterellas have been locked into a bitter 5 year litigation feud with the The Bellevue Landowner's Council Inc., the managing property owner's association where the winery is located. Apparently the property owner's association does not like a farm winery in their backyard even though they have not challenged another winery, Mediterranean Cellars, that is located directly across the street from Marterella. Well, on July 1st, a jury ruled in favor of Marterella Winery after deliberating for less than two hours. The ruling declared that Marterella could sell wine at their tasting room without interference from the homeowners' association.

However, in a case of judicial activism, a judge in the Twentieth Judicial Circuit issued an order overturning the verdict claiming that "the on-site retail sale of wine is not an agricultural activity". According to Anything Wine, the court used Webster’s New World Dictionary, 3rd Ed. in order to define "agriculture" and "retail". Oddly, the court did not use the State Legislature's definition of "Farm Winery" codified in Virginia Code Section 15.2-2288.3 that declares "the agricultural nature of … activities and events" relating to the marketing and sale of wine at Virginia farm wineries. We wonder, why not? And where are the Virginia political leaders who boast that they support farm wineries?

The Marterella's have expended close to $300,000 defending their right to operate as a farm winery. We urge readers to visit the winery and support her cause - buy some wine. We just finished a bottle of their Sangiovese - it was excellent.

Old Town Food & Wine Festival

On October 11th we attended The Old Town Food & Wine Festival, held at various locations in historic Alexandria Virginia. For two days visitors were able to attend wine seminars and dinners as well as sample Virginia wine at several stations throughout the city and at two grand tasting locations. This is a great concept, were people can grab a glass of wine and stroll the streets as long as they entered a neighboring establishment. Plus having two tasting rooms spread the tasters - although we heard Saturday was extremely crowded nevertheless. Fortunately for our friend Dezel, from My Virginia Vine Spot, he had allocated two days for the festival.

Our purpose for attending Sunday was to sample wines from two newer wineries and one that doesn't have a tasting room - as of yet. These are Narmada Winery, Democracy Vineyards, and DuCard Vineyards. Narmada is located in Amissville, off 211 West, about 13 west of Warrenton. Sudha and Pandit Patil first planted vines on their property in 2004, increasing the acreage every year. Eventually the developed plans to build a winery and hired Rob Cox, formerly of the Winery at La Grange and Pearmund Cellars as their winemaker. This year saw the first vintage. The wines they produce consist of about 50/50 from grapes grown on the estate and those sourced elsewhere - included Cabernet Franc from Benevino Vineyards. This ratio will change more in favor to their estate as the vineyard matures. They produce traditional Virginian wines - Chardonnay, Viognier, Cabernet Franc, and Chambourcin as well as a Chardonel. What I liked most about these wines is what they were not. Cox doesn't try to mask characteristics by over-oaking or try to make a grape into something it's not suitable for. For instance, their dry Chambourcin is exactly what you would expect from the grape - a medium bodied smooth wine. The Viognier was nice - but a little light - yet Cox throws it out there without playing gimmicks. Narmada is probably the only northern Virginia winery to vinify Chardonel - and is good. They plan to pair this wine as well as an off dry Chambourcin with spicy Indian dished favored by the owners. From our taste, the winery is off to a good start. Like any new establishment, they have room to grow, and it will be interesting to see how the character of their wines change as they start using more estate grown fruit. Narmada is also planning a Grand Opening Celebration sometime in November. Check their website for details.

Down the hall, Scott Elliff was pouring his small batch wines courtesy of his vineyards in Madison County. Virginia. Wines from DuCard Vineyards are not available through normal channels, consumers purchase either by mail, farmers markets, or like we did - directly at DuCards home after ordering via email. Yet, the wines have sold out the past two years. DuCard is best known for his Viognier grapes, in which Rappahannock Cellars have produced many award winning wines. His version is fruity with just a slight hint of oak - leaving texture without being overbearing. The Popham Run Red - a blend of Cabernet Franc and Petit Verdot is one of my favorite Virginia wines and shows why both these grapes excel in the state. And, DuCard produces one of the best Norton wines in the state. As evident on this day, his Norton is full bodied and a bit jammy - but with little affects of abundant acidity found in this variety. His secret, don't let the juice sit too long with the skins and stems; with Norton you never have to worry about not having enough color concentration. Mr. Ducard also informed us that he plans to benefit from the Virginia agri-tourism boom and is building a tasting room overlooking the vineyards. The tasting room will be ready by Spring 2010 - we will be one of the first to visit.

We had to walk a short distance to the other grand tasting room in order to sample the wines from Democracy Vineyards. This small winery is located in Lovingston - centrally located between Charlottesville and Lynchburg - beautiful country. The proprietors are Jim Turpin and Susan Prokop who both have "long histories in local, state and national political circles: - hence Democracy Vineyards. Their two flagship wines are blends, the white Declaration Reserve and red Velvet Revolution Reserve. The later is named after the Czech revolution in honor of Ms. Prokop's heritage. It consists of Cabernet Franc, Chambourcin, Tannat, Petit Verdot, and Merlot; what a combination - almost all our favorite grapes. This is a nice wine - full bodied, smooth, with just a slight tannic finish. This is a wine for drinking now and priced to sell at $15 - a great bargain. The Declaration Reserve contains equal amounts of Chardonnay, Tarminette, and Seyval Blanc and is a nice everyday table wine. Also priced at $15, we couldn't get a feel for this wine, as well as their Cabernet Franc based Rose because it was served too cold. The temperature masked the aroma and flavors and even rubbing the glass for a few seconds failed to warm it. Hopefully these issues will be a distant memory as they become more accustomed to these events; in the meantime we are planning a trip to Nelson county - there are so many excellent wineries and breweries situated in condensed area.

We had to cut short our The Old Town Food & Wine Festival because of family obligations, but this is an event that is sorely needed in this area. We look forward to next year's.

Mike Colameco's Food Lover's Guide to New York City

We had hope to use Mike Colameco's Food Lover's Guide to New York City this past weekend in a trip to NYC for the The 2009 Food Network New York City Wine & Food Festival. Since our travel plans were interrupted, we decided to proceed with a book review anyhow. For foodies, it is an invaluable resource containing almost 350 pages of restaurant information within the city. In fact, Mr. Colameco has dined at each establishment multiple times, most of the time unannounced. And the restaurants encompass a wide range of styles, from $5 hot dogs to $500 meals. For more decadent types, the book contains another 30 pages of listing for bakeries and chocolate shops.

But for our purpose, the primary value is the directory and description of New York City's Wine Bars and Wine Shops. This is the type of compendium that we have been thinking of developing and Mr. Colameco has beaten us. The book contains information on 17 wine bars - which includes Flute a champagne bar we visited during one of our past trips to the city. For each wine bar, Colameco not only describes the location and wines, but also the types of food served. Readers can determine which establishments utilize an enomatic system; which specialize in French wines or South American wines; and which provide mouthwatering desserts.

The beauty of traveling to NYC, is that you can purchase almost anything in the city, regardless of season. Want tulips in December, no problem. Want a French wine from Languedoc, or a Moldovan wine - no problem. New York wine shops carry the widest selection of wines and Colameco points you to their location - plus a nice description of each. One we frequent, Astor Wine & Spirits was listed first - for alphabetical reasons.

One day soon we will travel back to New York City and this book will most definitely be in our possession at all times. Thanks Mike for a great resource.

16 Mile Brewing Company

During our visit to the Dewey Beach Music Conference 2009 I allocated time to visit 16 Mile Brewing Company, a new brewery located in nearby Georgetown Delaware. We mean new, as in two months new. The brewery is owned and operated by Chad Campbell and Brett McCrea, who were both present early Saturday morning in the never ending process of cleaning equipment. I interrupted Mr. Campbell's task long enough for him to describe the breweries foundation, philosophy, and a tasting.

Both Campbell and McCrea are native to Georgetown, the county seat of Sussex County. The original seat was held in Lewes, but the state's General Assembly requested that the county move the seat to Georgetown because, it was “16 miles from anywhere” in the county. They both went to Washington College and after careers in government intelligence and business, the two returned home. And after a stint of home brewing, they decided to go commercial. McCrea's chemistry background was a plus, and as an intelligence officer, Campbell has sampled brews made throughout the world. His favorite were English ales - particularly those malty ales with lower carbonation levels. This was the style they chose to emulate.

Currently, the brewery produces two ales: the Old Court Ale and the Amber Sun Ale. When tasting these ales its also imperative that the drinker understand the brewer's philosophy before judging the brews. First, and most evident, the beers are bottled in 22 ounce cans, shaped like a bottle. This delivery vessel provides all the benefits of canned beer that we discussed previously, Craft Brewers Turn to Cans, which are amplified within a beach community. Think drinking at the beach or on a boat; not worrying about the beer being exposed to the hot sun; and easy recycling. For the brewers, they do not need to worry about glass exploding during the bottling process; no need to pay glass deposits; no worries of glass thinning; and finally, plenty of room for description and marketing material. A win wine for the producer and consumer. Second, the beers will be malty - which means the beer will be darker than a comparative version. The Old Court Ale is marketed as a pale ale, but there is nothing pale about this beer. Third, the beers will never be overly "hoppy" - no 60 IBU's here. Instead both beers had just enough hops to balance the flavor - and even with the fewer hops - the hops provided a long finish to the beers.

The final, and most important feature of these beers are that they are designed to be served closer to room temperature than most beers. We don't mean actual room temperature, but just slightly chilled. As with wine, the aromas and malt flavors of beer are enhanced by the warmer the beer is served. Pouring wine or beer too cold depresses the flavors - great for quenching a thirst - but not for savoring a quality beverage. All to often mass produced beers are marketed to be consumed ice cold in order to mask the poor flavor. In order to produce a nice head, these beers are loaded with CO2 gas because the colder a beer gets, the more the malt sugars hold onto the CO2. On the other hand, 16 Mile beers are intended to be consumed warmer, so there are lower carbonation levels than most beers. This doesn't mean the beers will not have an adequate head. In fact, while Campbell was explaining this concept to me, we gradually warmed their beers by cupping the glass and witnessed as the beer warmed the CO2 gas was released from the malt sugars. Served at the appropriate temperature, these beers have the perfect carbonation levels, consumed too cold - the beers may feel flat. A nice chemistry lesson.

Getting back the the beer; their two current offerings are excellent beers. The Old Court Ale is darker than comparative pale ales - but is actually light bodied with a slight citrus flavor. This is a nice afternoon, out in the sun beer. The Amber Sun Ale is stronger - with a more malty sweet flavor - with a perfect long hop finish. Great balance between flavors, hops, and carbonation. This is a the beer for dinner - strong enough for steaks on the frill. 16 Mile beers are available in most retail outlets (remember no sales tax) along the Delaware beaches and are served at many of the neighboring restaurants. But, for a more personal touch, the brewery is just off several routes to the shore. Stop in and say hello.

Dogfish Head Craft Brewery - Spirits

Most people are aware of the unique and savory beers produced by Dogfish Head Craft Brewery at their Milton Delaware location, but you may not be aware that they distill a line of spirits at their Rehoboth Beach Dogfish Head Distillery. We first learned of this fact during our research on American Rum Distillers. Currently they produce three styles of rum: Brown Honey Rum, Wit Spiced Rhum, and a Dark Rum. The Brown Honey Rum is double-distilled, and then aged in American oak with Wildflower Honey. The Wit Spiced Rhum is triple-distilled and aged with Curacao orange peel and coriander. The Dark Rum is the same as the Brown Honey rum, just not aged with honey.

But rum isn't the only game in town. they also distill a Gin clone, the Dogfish Jin, distilled with several botanicals including pineapple mint, juniper berry, green peppercorn and rosemary. And then there's the vodka. The flagship is the Blue Hen Vodka which is quadruple distilled and then charcoal filtered. For those who like infused varieties, the vodka is also distilled with vanilla, Belgium dark chocolate, blood oranges, mango and even pomegranate.

At the brewpub, customers can sample four combinations so we choose the gin, vodka and two rums, the Brown Honey Rum and the Dark Rum. The latter was not very impressive and actually rather harsh. It didn't have much aroma and the harshness overwhelmed any ability to taste the distilled molasses. The Brown Honey Rum was tamer and I liked the honey finish; but just a little too sweet for my tastes. However, it is a far superior product than the Wild Turkey Honey Bourbon. The best surprises, however, were the gin and vodka. I normally do not care for gin, but the Dogfish Jin displays a nice balance between the spirit and the botanicals. Sometimes the spices overwhelm the product, but not here - this was nicely done. My favorite, however, was the Blue Hen Vodka. This is money. Its extremely smooth - barely any burn. After dampening a little with a couple drops of water, a nice aroma arose and the taste became sweeter and even smoother. I'd have to say this version is on par with the Cold River Vodka from Maine Distilleries. No wonder the guy at the Dewey Beach liquor store said he couldn't keep this in stock. And next time you travel to the brewpub to drink some Midas Touch or Raison D'Etre - remember - there's also an array of spirits available.

Wine at the Eastern Shore: Nassau Valley Vineyards

While attending the Dewey Beach Music Conference we visited one of the local tourist attractions, Nassau Valley Vineyards. Peg Raley and her father, Bob Raley planted vines near the seashore over two decades ago and since Delaware prohibited farm wineries, Ms. Raley had to actually draft the legislation in order to permit wineries to legally operate in the state. Her draft legislation became law in 1991, and the winery opened two years later.

Nassau Valley Vineyards grow strictly viniferia grapes on their estate: Cabernet Sauvignon, Merlot, Chardonnay, Cabernet Franc, and Petit Verdot. Initially, we had expected that the vineyard grew hybrids, thinking the climate was too hot for old world grapes. However, Ms. Raley informed us that the sandy soil provides excellent drainage and is very similar to the soil situated near the river banks in Bordeaux. As for the climate, Delaware's coastal region resembles that of New Jersey and Long Island as opposed to the hot, humid conditions further south. And even during the hot summer months, the grapes cool adequately in the evening.

The winery produces vintage wines and proprietary blends with these estate grown fruit. These wines are made dry and are their flagship products. These are the wines we tasted this day. Their 207 Chardonnay is fermented in steel, and then aged in French Oak for 9 months. It has the nice chardonnay flavor accompanied by appropriate texture at the finish - not too oaky and buttery - just enough to sense the oak. And priced at $16, is very reasonable. We tried two difference Cabernet Sauvignon wines, the 2005 and 2006 Vineyard Select. Not surprisingly the latter was far superior - more full bodied, stronger nose - a nice wine. The 2005, was too weak for our tastes. The 2006 Merlot "Adrift" is decent, dry with full cherry flavor - but we sort of lost interest after trying their Indian River Red "Vintner's Blend" - a proprietary blend of their Cabernet and Merlot grapes. This is the wine we took home with us - it is a classic Bordeaux wine - dry, full bodied - but extremely smooth - even with existing tannins. We plan to age this wine a little and compare with similar California versions.

In addition to the above wines, Nassau Valley Vineyards produces a range of semi-dry to sweet red and white wines from grapes sourced from the Finger Lakes region in New York. These are the hybrid grapes, Chambourcin, Delaware, Vidal Blanc, and Seyval Blanc. These wines are made in order to satisfy the demands of most of the visitors that were in the tasting room during our visit: tourists, vacationing at the beach - who prefer sweeter wines. Laurel's Red, a semi dry Chambourcin wine was a big seller as was the House White - a blend of Vidal Blanc and Seyval Blanc. Another example of why wineries produce sweeter wines; they sell.

On a final note, we encourage people to visit the winery in order to tour their wine museum. This facility describes the history of wine making and includes several artifacts of wines vessels, cork screws, and such. It is a nice addition to our visit.