Sips of the Week
Winemaker’s Notes: The Brut offers a crisp and full-bodied sparkling wine, which has developed rich complexity and fine mousse. The allure of toasty finish from twenty-four months on tirage, is a complement to the sophisticated apple and citrus flavor. Brilliant with ultra-fine bubbles. A wonderful fine bouquet dominated by green apple and grapefruit flavors. A truly classic house style!
Hula Maui Pineapple Sparkling Wine, Hawaii, $15
Winemaker’s Notes: This exciting bubbly showcases aromas of fresh-cut pineapple and lemon zest. Fruity and floral; this wine is harmoniously balanced. Great as an aperitif or with local seafood. Gold Medal Award & 90 Points at 2012 Los Angeles International Wine & Spirits Competition.
Scott Clime, Sommelier at Passionfish joined us to talk about creatin dynamic wine lists at some of DC’s finest restaurants and gave us some of his favorite Thanksgiving wines! Since 2002, Washington area native Scott Clime has been overseeing the wine lists for four of the city’s award-winning restaurants, plus PassionFish in northern Virginia — where his brother Chris is Executive Chef. Scott’s depth of knowledge, good humor, and innovative methods have met the challenges of working with several distinctly different types of cuisine and seasonally changing menus with great success. In 2008, the Restaurant Association of Metropolitan Washington presented Passion Food Hospitality with a RAMMY award for best Wine & Beverage Program of the year.
Chris Clime, Executive Chef of PassionFish, a native of northern Virginia and a graduate of Johnson & Wales, Chris Clime is a Passion Food Hospitality veteran. After his early training in Charleston, South Carolina as chef de partie at the exclusive five star-diamond Woodlands Resort, he came home to the Washington area, joining Chef Jeff Tunks of Passion Food Hospitality where he climbed up the ranks to eventually become Executive Chef of PassionFish in Reston, Virginia when it opened in 2008. Chris supports Smart Markets Local Farmers, ensuring that his produce at PassionFish is at the height of freshness, too, and his experience in the kitchens of each of the sister restaurants has given him a strong background in international cuisines, bringing refreshing global influences to his menu at PassionFish.
DrinkLocalWine will hold its fifth annual Regional Wine Week from Nov. 12 to 16 , where wine writers, bloggers and enthusiasts share information about wine from “The Other 47″ states (excluding California, Washington and Oregon) – providing a one-stop shop to see what’s cutting edge in regional wine.
Lots of great affordable wines for Thanksgiving and Chef Michael will join us to answer your Thanksgiving cooking questions!