On July 14, 1789, French citizens of Paris stormed the Bastille, but on July 14, 2026, I stormed L’Ardente restaurant. Well, “stormed” may be stretching it, but I did casually walk through the door to attend the Crimson Lane Wine dinner. I got there a bit early, and I decided to treat myself to a glass of champagne from the storied Veuve Clicquot while waiting to be seated. It proved to be the right start for a delicious evening.
Winemaker Dominick Fioressi and Crimson Lane’s Wine Ambassador Chris Jenkins opened the wine dinner with remarks about Crimson Lane Vineyards’ history, its vineyard site, and an introduction to the wines served with each course for the evening. Here is what was served and poured:
Course 1: Burrata—grape tomato/pesto/olive/basil/pane bianco paired with Albarino 2024
Notes of tropical fruit, zesty citrus, and wet stone were accompanied by similar flavors and a generous mid palate. For those looking for a diversion from a traditional pairing of summer tomato salad with Sauvignon Blanc, this is the winner.
Course 2: Scallop Gnocchi—Kombu butter/fava bean/ thyme/parmigiano paired with Petit Manseng 2024 (Demi-sec)
This was my favorite pairing of the evening. Floral notes and fresh tropical fruit characteristics were carried through the palate by a nice acidity and balanced by residual sugar. This balancing act between acidity and sugar is the trick with Petit Manseng and successful here. This was a textured wine that played well with savory elements of the Kombu butter while its weightier palate matched the fleshiness of the scallops and fava beans. Delicious.
Course 3: Tagliatelle—white veal ragu/mushroom/green chili/parmigiano paired with Collina 2022
I have a bottle of the 2019 Collina on my wine rack, so I was eager to taste this vintage. This blend includes Merlot, Cabernet Franc, and Cabernet Sauvignon and presented a smoky/dusty note on the first whiff. Swirling teased out dark cherry and blackberry notes along with hints of spice and cedar. An empty glass brought forward subtle violet aromas. Complex and still evolving. I liked this pairing, and the veal ragu was delightful. However, I had to concur with a table mate who wondered if the Petit Manseng with its residual sugar would have played better with the green chili in this dish.
Course 4: Duck Breast—Italian 5-spice/fig/raspberry gastrique paired with Petit Verdot 2022
This Petit Verdot presented a dense core in the glass. Lush plum, blackberry, and dark currants prevailed on the nose and palate. I noted a whiff of fall spices, too. What a juicy entry this one made, and it proved to be the perfect pairing with the duck served beside a slice of fig. The fattiness of the duck breast met the tannic “chew” of the wine. Yum! Despite the 100-degree heat outside, my mind drifted to thoughts of fall, game meats, stews, and all things that pair well with Petit Verdot.
Dessert: Blueberry Panna Cotta—I saved a sip of the Petit Verdot to savor with a blueberry. It was here that I detected a blueberry note in the wine.
As we all wined and dined, Dominick Fioresi shared his winemaking philosophy that wines should be made to age. He declared, “no porch pounders” will be produced under his watch at Crimson Lane Vineyards. This reflected a dedication to crafting wines that speak to terroir and vintage. Rocky slopes, higher elevations, and aeration at Crimson Lane Vineyards allow the grapes to ripen evenly and produce wines with depth and complexity. Fioresi also expressed relief that the April freeze did not impact Crimson Lane Vineyards, and he expects a full crop at harvest in 2026.
All good things must come to an end, and so did the Crimson Lane wine dinner. Please plan a visit to Crimson Lane Vineyards to partake of these stunning wines as well as amazing views from the tasting room designed by Napa Valley architects. Looking for dinner while in DC? Reserve a table at L’Ardente restaurant. Of course, mention that Virginia Wine Time sent you.