13 Apr Mike Isabella – Crazy Good Italian
Sips of the Week
Rappahannock Cellars Viognier 2011, Virginia
Classic Viognier displaying honeysuckle notes on the nose leading to a crisp and clean palate with plenty of apricot and peach notes. This full-bodied aromatic white has clean mineral notes that refresh the palate with every sip. The perfect match for the back porch.
vs. Domaine Grand Veneur Blanc de Viognier Cotes du Rhone, Rhone Valley, France
Winemaker’s Notes: A lush white from start to finish color is clear gold with brilliant flecks of green. A very intense nose of white flowers, white peaches and pears. On the palate, aromas are expressed with balance and an amazing freshness.
Barboursville Vineyards Merlot 2011, Virginia
Winemaker’s Notes: Born from 80% Merlot and 20% Cabernet Franc, aged a few months in oak. This red offers elegant berry flavors with distinctive tones of mint and plum. Presents a medium body combined with extremely soft tannins and a smooth lingering finish.
vs. Lapostolle Cuvee Alexandre Merlot 2008, Chile
Winemaker’s Notes: A blend of 85% Merlot and 15% Carmenere showing off a deep inked red purple color. Expressive and intense nose, packed with ripe black and red fruit aromas, savory notes and white and black spices. Silky texture with red fruit and spices flavors. Medium tannins structure with a round mid palate and a long finish.
We talk to Greg Nivens producer of the Great Grapes Reston and National Harbor Food & Wine Festivals…he’s set up a taste off between VA Wines vs wines from around the world for us.
Mike Isabella, Chef Owner of Graffiato, joined us to talk about his new cookbook Crazy Good Italian. Mike Isabella is a Washington, D.C.-based chef and restaurateur, and owner of Italian-inspired small plates restaurant, Graffiato. Chef Isabella appeared on Season Six of Top Chef and he was the runner-up on Top Chef All-Stars.
We’ll talk to Arne Hillesbrand, Distiller of No. 209 Gin…found out why this Gin is so smooth and some great spring cocktails. And, the Wholefoods halibut expert talks about this in-season fish.