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Hay-Adams and Virginia Wine Month

vwm25smallTHE HAY-ADAMS PRESENTS A FALL WINE DINNER WITH BARBOURSVILLE VINEYARD

The historic hotel will host a Wine Dinner with one of Virginia’s premier vineyards

WASHINGTON, D.C. – The Hay-Adams, one of the world’s leading luxury hotels, is pleased to announce that on Thursday, October 24, 2013 it will host a Five-Course Wine Dinner in partnership with Barboursville Vineyard. The Hay-Adams Chef Jaime Montes de Oca, Jr. will pair signature Lafayette Restaurant dishes with Barboursville’s featured wines presented by Barboursville Winemaker Luca Paschina.

Montes de Oca’s creations for this special evening include First Course: Marinated Salsify, Pickled Mousseron Mushroom, Warm Baby Pullet Egg paired with Vermentino 2012, Barboursville’s newest varietal from the original 2012 award-winning vintage; Second Course: Wild Rock Fish, Smoked Potato Mousse, Watercress, Caviar paired with Viognier 2012, a generous concentration of subtropical aromas; Third Course: Crispy Sweetbreads, Kabocha Squash, Brown Butter Cider Sauce paired with Cabernet Franc 2011, a light-bodied, fully aromatic varietal; Fourth Course: Vaudavan Spiced Lamb Chop, Roasted Cauliflower, Almond, Dry Cranberries, Natural Jus paired with Octagon 2009, a complex, subtly spiced red blend; and Dessert: Poached Pear, Sweet Gorgonzola Ice Cream, Candied Walnuts paired with Malvaxia Passito 2007.

The collaboration of Montes de Oca and Paschina will provide both a delicious and entertaining evening. Born and raised in New York City, Montes de Oca is a 1990 graduate of The Art Institute in New York and has held posts at many highly regarded establishments as well as worked with celebrated chefs, such as Jean-Georges Vongerichten, Laurent Manrique and George Mendes. Piedmont-born, third-generation winemaker Paschina has earned many accolades while at the helm of Barboursville since 1990, including 2002 Wine Person of the Year. His creation and the hallmark of Barboursville is its most honored red wine, Octagon, which is among the wines served at this dinner.

For reservations for The Hay-Adams and Barboursville Vineyard Wine Dinner at The Hay-Adams Lafayette Restaurant on Thursday, October 24 at 6:30 p.m., please call Mina Aiken at 202.220.4825 by October 17. Cost is $160 per person inclusive of tax and gratuity. Limited seating.

Media Contact: Sherry Moeller, MoKi Media, sherry.moeller@mokimedia.com, 301-807-0910.

About The Hay-Adams

Located at Sixteenth and H Streets at Lafayette Park across from the White House, The Hay-Adams is Washington’s finest luxury hotel and one of the most historic and celebrated properties in the world. The Hotel offers 145 rooms and suites, many with White House views. It has won numerous awards for its impeccable service and is a member of The Leading Hotels of the World, an exclusive group of discriminating luxury hotels worldwide. For more information, visit www.hayadams.com and follow The Hay-Adams on Facebook, www.facebook.com/TheHayAdams and Twitter, @HayAdamsHotel.

About Barboursville Vineyard

Founded in 1976 by Gianni Zonin, patriarch of a seventh-generation Italian wine family, Barboursville Vineyard is known for its estate-grown fruit and minimal intervention cellar. The 900-acre Barboursville estate is nestled along the foothills of the Blue Ridge Mountains outside Charlottesville, Virginia with its historic 1814 Barbour mansion designed by Thomas Jefferson. www.barboursvillewine.com

Celebrating Virginia Wine Month

vwm25smallHow Are You Celebrating Virginia Wine Month?

October is Virginia Wine Month, and we are doing it right by enjoying Virginia wine with dinner, at restaurants, and at Virginia wineries. Here is how we kicked off Virginia Wine month:

Dinner at Al Dente in Washington DC: Pappardelle pasta with wild boar ragout braised in red wine paired with Breaux’s Nebbiolo 2007.
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Harvest Salad as a first course at a dinner party: Crisp seasonal apples, chopped fennel, and slivered almonds tossed with a lemon vinaigrette then topped with crumbled blue cheese was served with Linden’s Riesling Vidal 2011

Steaks on Friday: We reserve Fridays as our red meat day. Filet Mignon topped with sautéed mushrooms was paired with Gray Ghost Vineyards’ Cabernet Sauvignon 2010.

Pumpkin Cake: My favorite seasonal dessert. Fall spices serve as supporting roles in this pumpkin-based delight. We enjoyed this with Naked Mountain’s Old Vine Riesling 2012 produced from the oldest Riesling vines on the property.
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Need other suggestions to celebrate Virginia Wine Month? Hume Vineyards will release its 2012 Viognier; characteristic floral notes are accompanied by stone fruit elements and a white pepper undertone. This one should be perfect with poultry topped with a cream sauce. Planning to invite friends over for a hearty beef stew? We were impressed with the 2011 Petit Verdot with its whiff of violet as well as its brambleberry and dark fruit notes; it’s a bit chewy too!

So this is how we kicked off Virginia Wine Month. How are you celebrating Virginia Wine Month? We would like to know, so feel free to share with us. Visit the Virginia wineries mentioned in this post and mention that Virginia Wine Time sent you.

October is Virginia Wine Month!

vwm25smallWe kicked off the celebrations a little early by attending the Club Appreciation and Pick Up Party at Breaux Vineyards on Sunday. Being a club member has it’s benefits. I have elected to pick up my bimonthly shipments at the winery. One of the benefits is being able to attend the Club Appreciation and Pick Up Parties each time the wines are ready. This time the party took place on the lawn right next to the vineyards. The views were beautiful and the weather was perfect.
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The party was a chance to taste several different varieties from vine to glass. At each station they had grapes for us to taste before tasting the finished product in the bottle. At the first station we tasted the 2012 Vidal Blanc and the 2012 Barrel Select Chardonnay. One of our favorite Breaux wine associates, Bruce was pouring the wines. Warren and I were split on our favorite at this station. I preferred the 2012 Vidal Blanc and Warren enjoyed the 2012 Barrel Select Chardonnay. Luckily it was the 2012 Barrel Select Chardonnay in this months shipment. Warren will be able to enjoy more of it at a later date.
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At the next station we tasted the 2009 Merlot and the 2010 Malbec. We couldn’t make up our minds on our favorites at this station. We enjoyed them both! At the final station another one of our favorite Breaux tasting associates, Silvia was pouring the wines. We tasted the 2010 Barrel Select Nebbiolo and the 2007 Cabernet Franc Reserve. WOW…both of these wines were wonderful. However, the Nebbiolo will need some time in the bottle before enjoying it with an amazing meal. The 2007 Cabernet Franc Reserve is ready to enjoy now. The tannins are still pretty tight but this wine would be perfect with a nice filet.
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With our tastings complete we decided to enjoy some Asiago Mac N Cheese from the Roving Italian food truck. It was so good! After lunch I ended up buying a case of white wines to restock my wine rack. During the summer months we enjoyed many of the white wines on my rack so it is looking rather empty. With this in mind, I bought many of the white wines on the tasting menu and some from the cellar club selection. While we were at Breaux we were able to catch up with Jen Breaux Blosser. Its always good to see our friends at Breaux and catch up! Our wine friend Susan joined us in the days events. We had a great time at Breaux as we always do! Have you been to Breaux lately? If not, plan a trip soon and tell them Virginia Wine Time sent you!
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Fluvanna County Wine Festival

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The 38th Annual Virginia Wine Festival

We rarely attend wine festivals, but the Virginia Wine Festival at Great Meadow in The Plains, Virginia is one that we do try to visit. Gorgeous weather and numerous wine, food and art vendors made this year’s festival especially appealing.
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Wine festivals in Virginia have a reputation for attracting party crowds who prefer to get a buzz rather than appreciate wine. However, the Virginia Wine Festival seems to generate a different vibe. A number of seminars held at various times of the weekend that include food and wine pairing sessions, wine tasting 101, and a wine judging crash course. One session delved into wine glasses and the differences between the various types of glasses—perfect for wine geeks!
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Of course, wine tasting is the ultimate reason to attend the Virginia Wine Festival. Over 40 Virginia wineries, cideries, and meaderies poured their wares at the festival. We did not get to sample all of the wines; after all, we did have to drive home. However, we did try to focus on wineries that we tend not to visit due to distance in addition to some well known favorites. Anyway, some standouts from our tastings included:

Barboursville Vermentino Reserve, Nebbiolo Reserve 2010, and the Octagon 2009
Ingleside 2009 Petit Verdot
Potomac Point Chardonnay 2012, Abbinato 2011 and Norton 2011
Rosemont Pinot Grigio and 2010 Merlot
Trump Sparkling Blanc de Blanc 2008
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Food vendors offered a variety of offerings including barbeque, Thai, crab cakes, and Mediterranean. I never turn away from a crab cake, so I enjoyed a crab cake from Sherri and enjoyed it with a glass of the crisp Pinot Grigio from Rosemont Vineyards. Paul sunk his teeth into a burger with another sample of the 2009 Petit Verdot from Ingleside.
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Live music filled the air, but we did keep track of the bands that performed during the course of our time at the festival. However, Paul did snap some photos of the live action, and I saw him snap his fingers to the beat of some cool jazz tunes.
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We enjoyed our time at the Virginia Wine Festival and intend to visit next year; I did not get attend the session on wine glasses, but will do so in 2014! Make your plans to visit the 39th Annual Virginia Wine Festival in 2014; in the meantime, try to visit some of the wineries that we featured in this post. Mention that Virginia Wine Time sent you.
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Harvesting Chardonnay

On Saturday we went to Gray Ghost to help harvest the chardonnay. As in past years, we do this every year and always have a great time. Here are some photos from our time harvesting.

We gathered early Saturday morning to harvest the chardonnay.
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Al used his “Powerpoint” presentation to demonstrate how to harvest.
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Amy put on a show to display this years harvest T-shirt.
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Before heading to the vineyard Warren got a chance to talk with Al about the harvest.
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We then headed to the vineyard and got a closer lesson on harvesting.
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Here’s Warren harvesting some grapes.
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After all the lugs were full, Al Jr and helpers collected all the lugs and brought them to the crush pad.
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Here are some of the grapes we were harvesting.
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After all the grapes were brought in, we toasted to this year’s harvest.
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