Events for May 21, 2012

*** May Cheese Class: Women's Work ***

May is the month to celebrate women cheese and wine makers. The cheeses are sublime (including some of the best American Artisans) and the wines divine. I can't wait to share them with you.

~ Details ~
Instructor: "Cheese Lady" Jill Erber
Class Length: About an hour, including instruction and tasting
Tasting: Ten cheeses and two wines
Cost: $40 per person
Available Dates: May 6th, 20th, 21st, all at 7pm
Location: Del Ray (Alexandria)

Cheesetique Del Ray
2411 Mt. Vernon Avenue
Alexandria, VA 22301
703.706.5300

"Please tell them you heard about it from Don Rockwell"

Every Monday:

50% off all bottles of wine
Argia's
Lia's
Chef Geoff's (all three locations, except only until 9 PM at Tysons Corner)
Masa 14 (after 5 PM)
Potenza
Salt and Pepper (I need to call to find out if everything is included)
Ulah Bistro

50% off all wines by the glass, and all draft beers
Food, Wine, & Co.

50% off "selected bottles of wine" at the bar only, 5-7 PM
Fiola

40% off all bottles of wine
The Light Horse Tavern (dining room only)

33% off all bottles of wine over $50 + free corkage
Dino

25% off all bottles of wine
a la Lucia

Free Corkage 5-10 PM
Petits Plats

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[This list will grow as new information is obtained. PR reps, please feel free to send information to us at media@dcdining.com]

Bastille

Pretty in Pink

Bastille presents a Rose dinner

Warmer months are the perfect time for Rosé.  Cool and blush-colored; varieties that range from dry to sweet and encompass a bevy of the grape.  Chefs Christophe and Michelle Poteaux of Bastille restaurant pair their award winning food with these luscious vintages to offer diners at their restaurant a perfect taste of the sunshine of Province.

The four course meal is on Monday, May 21, and begins with an aperitif at 6:30; dinner at 7, and is priced at $70 ($50 without wine pairings).  The menu begins with Cabardes Rosé Chateau Jouclary, Languedoc 2011 and continues with an appetizer of local strawberry, arugula and fromage blanc mousse paired with Gaillac Rosé Domaine des Terrisses, 2011; Chorizo Beignets with saffron aioli with Cotes du Ventoux Domaine de Bérane “Le Rosé,” 2011; organic rabbit from Double Creek Farm (Orange VA), pancetta crisp with rhubarb-mustard sauce paired with Champagne Rosé
R. Dumont & Fils, Brut NV;  and goat cheese cheesecake, black pepper Breton, Strawberries 3 ways with Crémant de Limoux Rosé Domaine de Martinolles, Brut NV.

Rosé is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near-purple, depending on the grapes and wine making techniques. It is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. It is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The skins contain much of the astringenttannin and other compounds, thereby leaving the structure more similar to a white wine. The longer that the skins are left in contact with the juice, the more intense the color of the final wine.

Bastille, named to Washingtonian’s top 100 restaurants in 2008-2011, winner of the Wine Spectator’s award of excellence since their opening 5 years ago and RAMMY nominated for ‘Berst Neighborhood Gathering Place” in 2012 for is located at 1201 N. Royal Street in Old Town Alexandria, VA.  Bastille is open for lunch, dinner and Sunday brunch and dinner.  Reservations are required and can be made by calling 703-519-3776; or online at Open Table: http://www.opentable.com/bastille. For more information, log onto www.bastillerestaurant.com.

Rosé Wines Dinner


Aperitif

Cabardes Rosé
Chateau Jouclary, Languedoc 2011




First Course

Local strawberry, Arugula, fromage blanc mousse

Gaillac Rosé

Domaine des Terrisses, 2011

Second Course

Chorizo Beignets, saffron aïoli

Cotes du Ventoux

Domaine de Bérane “Le Rosé”, 2011

Third Course

Organic rabbit from Double Creek farm (Orange VA), Pancetta crisp,

Rhubarb-mustard sauce

Champagne Rosé

R. Dumont & Fils, Brut NV

Fourth Course

Goat cheese cheesecake, black pepper Breton,

Strawberries 3 ways

Crémant de Limoux Rosé

Domaine de Martinolles, Brut NV