Wine Guy 23

Treat yourself to an exclusive wine dinner event, hosted by Sebastian Zuccardi, winemaker from the highly acclaimed Argentine winery, Familia Zuccardi

Premier Chef Joaquin Alfaro will bring 30 years of experience in Spanish/Mediterranean Fusion and prepare a special five course meal for the event which will feature and pair seven wines for you to enjoy including

Alma 4 Sparkling Bonarda • Alma 4 Sparkling Viognier

•Santa Julia Organica Chardonnay *Santa Julia Organica Cabernet • Santa Julia Malbec

• Zuccardi Zeta • Malamado Malbec

Location:

1827 Jefferson Place • Washington, D.C. 20036 • 202.293.2650

Wednesday, October 24, 6:30pm • $85 • Valet Parking $5

This will be a great dinner if you are into good food, and great wines of Argentina, by the great Sebastian Zuccardi!!

Sebastians wines are top class when it comes to Argentina.. All based from mendoza and its subregions.. if you are free, i would check it out.

THIS IS THE CADILLAC OF WATER DESTINATIONS... BIG $$$$ WATER IN ENGLAND

I understand the "sulfur gives me a headache" argument... to a point. True, a small segment of the population is highly susceptible to the compound, but really, a good amount of the time it is just the booze. Is such superstition worth the risk of hooking up a device to a fresh bottle of wine which shoots hydrogen peroxide into the wine?! I understand the chemistry, but is that not kinda tantamount to further adultery?-- and with the risk of malfunction, I just don't see the point.

it goes hand in hand with a fluent hand in the beginning making the wine, the proper way, and with out flaw. one should not have to remove a flaw, that another placed i nthe wine. High alcohol=reverse osmosis, dealcoholization--TCA=unhigenic, dirty work areas, or poor harvested cork--High Sulfur= improper measures, or screw cap closures (which are good, but one must know how they are handled).. many facets come into account. with all the advances today, i do not think that wine should follow the role with technolgy, unless it is research for lost DNA of varietal study, soil composition, climate studies, etc.. to be continued

You will have to forget Tin Fish and go to The Addison at The Grand del Mar

A surprise about Ramsay's, should get one more starsky. And too bad about Fiamma Gramercy is one of best lunches in town, personal thought. Wd-50 is amazing, but guess the service is too quirky, kind of like Alinea; amazing food, and experience, but need a few more Pro's handling the engaging part of the meal

Joe Riley said:

Take all of it and bring it to me. I'll trade you for some wine that you'd rather have. Believe me, I have customers for Kistler Chardonnays.

Maybe a trade instead for some Rochiolli?

The last of my go-shu blue sake from australia I looove this stuff and now I am out. Not quite sure what I am going to do now...

Trying the Entire line up of the Coro Mendocino Winery in Mendocino. Some are fun, and some need work. That is best part about new projects, the ability to improve upon them.

Sulfur, sulfur, sulfur, I get headaches because of sulfur, does that wine have sulfur in it, red wine has too much sulfur... blah blah blah, i think we all have heard it over and over again. check this out, and have your say , NO MORE SULFUR?

other great non-sulfureized wine is by Allemand in Cornas. killer.. .Neyers does an omage to him also in California that is killer too.. a bit off the subject of previous though since niether are part of Dressner wines, rather Roanoke Selctions.

I had the most obscure water one time in France, it was mineral water that was enriched with Magnesium : (>) the most harshly mineral taste you can imagine, and i am a big fan of mineral driven, guess just wine on this mater. and then the most expensive mineral water so far has been New Zealand Rain.. terrific, and really an excellent bottling, with almost a neutral palate, but a slight, ever so slight acid freshness, that went for 4.50 wholesale, equalling over 12 $ after restaurant conversions, and drinking three or four of those 750ML in a night taxes the bill to a high proportion

We just returned from a weekend trip at the Inn at Little Washington. . Michelle really outdid herself with the wine pairing, and I was very happy

Who will be the new face to take the place of the great Sabato, and his assistant Michelle? Guess it is the time of the year to be on the move?

Being Chef Krinn's last week, we had to go, so my wife and I had dinner at 2941 last night. No coasting for the final week here - we had the tasting menu and every course was excellent. For me the stand out was a squab and chantrelles dish. While my wife really enjoyed that, the star for her was wahoo with a saffron sauce and little neck clams. Wonderful breads, as always, with a loaf to dig into in the morning.

Jonathan was out periodically shaking hands and chatting with repeat guests. While he wouldn't give details on the new location, he said it will be about 11 months before it opens. He's going to take some well deserved time off and travel a bit.

Service was very good throughout the evening. Interesting note - someone must have read my post from Wednesday and put it together with the name on the reservation. When being seated, the following comment: "Welcome back. I understand there were some problems on your last visit, but everything will be perfect tonight." I had never complained before.

Thanks Jonathan and 2941 for a great run. I'm sure I'll be back to see what the new chef is like and am looking forward to Jonathan's new place.

WOW!! I had no idea Jon was exiting to a new venture. Guess it pays to listen to gossip. After numerous visits to 2941, from a drive away from the country life of The Inn @ LW, to the time now in the city, each and every one of them being stellar and well worth the trip. I wish Jon the best of luck, and continued success which of course will follow closely in his foot steps. All the best to you Jon.

I think, yes "I think" the biggest over priced item of the evening was your Kistler Pinot. What do you do with all the white wine you have to buy to get the Pinot.

Are you kidding me? This is far and away the most overpriced list in the DC area, along with being the biggest rip off for pairings I've ever had. This is based on my visit from about 2-3 months ago, but their wine list was overpriced even for being located in a top tier hotel. The only list more marked up than this might be the Everest list in Chicago.

WHAT!!! when i was there just two nights ago, he was pouring Pol Roger 98, pretty stellar, a Sorrel Hermitage 'Les Rocoules' 2003 (this bottle alone costs on a list three times as much as the price he is charging for the pairing) and Everest is about a few things, Mature Alsace (at a good price) and Mature Bordeaux ( at a fair price). got to let the grudgy- grudge go. $50 corkage is not bad, considering you go to PerSe or any place in NYC and it is 75$, and the fact that you are bringing in YOUR OWN WINE. Maybe they should just begin to charg you for the table instead like they do in Europe

I don't really know the economics, but with the oceans of wine being produced, who knows

with any certainty what to bottle? Is a product rated "82" a better item (from a business point

view) than a quirky bottle "not rated"? My own (paranoid) view is that wine producers who play

the ratings game will use any and all wine chemist methods to "move up the scale". Some of them

will find that they have created a product that would have been considered "perfect" five

years ago, and that is now considered OK but not very interesting.

I do find the ratings numbers distracting. It is disturbing see an interesting bottle, and then notice

that it is an "86" and that down the shelf is a bottle rated "90". It should not make a difference,

but the competitive factor does momentarily kick in (at least for me).

this is so true. best way to get an inexpensive bottle of wine is by buying wines in the 80's point range , rather than the chaptilized, acidified, manipulized, reverse osmosisized, dealcoholized 90-100 point range. where will we be in five to ten years? maybe back to normal. high extraction shiraz is good for one thing,CHECK THIS OUT

TFL made me a believer in this.

We'll be going soon and I see the corkage fee is $50. Ouch. I'll probably bring a couple of great bottles and then check out the list and decide from there to pop one of mine or go with a list choice. Anyone know much about the list? Is it more US-centric? French? Italian? Mongolian? Even? And is it crazy overpriced (say 3X, 4X or worse, or just the usual markup of 2 to 2.5X? Any good easter eggs on the list?

andy has a few Gems on the list for sure. Depends on your range of price, there are a few steals in the Grand Cru Burgundy area, with some age that look very tempting. He is pretty reasonable in his pricing, unless it is just some overly popular wine, that needs to be exploited in price just to get people to order something else. Went there for dinner last night and it was KILLER!!! Thanks to Andy and Chase (good luck man in CA), Michael and Eric. Great evening!!

[Moderator note: Alright gang, put away your red pens and duelling pistols. I'm still trying to decode post #2 in this thread myself, but let's get back to the topic of pinot genomics please.]

The number of genes found is impressive, but compared to ornamental flowers the level of clone complexity is fairly tame: consider that nearly all wine grapes are still merely diploid, whereas reblooming irises are actually 6-ploid. On the other hand, the nose is a much tougher judge than the eye.

one of the greater examples of clonal selection of this great grape is from Papapietro Dijon Clones RRV 2004 bottling. under 200 cases, and rockin. manages to hold balance at 14 % ABV.

Boy was that a letdown. I thought that maybe they had concocted some sort of food-safe luminescent chemical but no, it's just a gimmicky bottle with a tilt-activated green light built-in. One look, or more precisely one listen at their website makes everything clear: this is sake for the Zima crowd. Probably pairs well with Pop-Rocks

and what ever those little rounds candys are that they hand out

Sadly, this is very true, and is bound to become MORE true as more and more small kura (sake breweries) shut down every year. Given your glowing review I have excercised all my resources looking for Hokushika and have sadly garnered no results-- as you say, many great nihonshu are available only onsite. On that note, though given my limited experience I can agree that there is a certain something about Akita prefacture sakes that is quite magnificent. I can't guess how it might match up to your favorite, but Yuki No Bosha makes some fantastic sake in said region, one of which we now carry. Their Cabin in the Snow Junmai Ginjo has a certain purity of fruit and an all important high acidity that so as to make it one of my favorite food sakes to date.

and new to come is the GLOW-in- the- CLUB, green glow sake. OOOHHHH, AAAHHH, guess it is a god marketing ploy to the youth of today to enter into something new besides the darn VC yellow crud, and learn alittle after a night of a lot of loss

Seems that all those who follow, never tend to lead, no thought of their own, just an opinion of objection. and argument of grounds, but no desire to realize the notion of truity. Joly had a piece yesterday on this subject of optimal condition and no substitutes. do you follow the craze of no personal opinion, 100 point wine drinker seems that wine of the 100 point trend will be the end of all good taste as quick as we are falling behind the race to be original

THATS ABIG ONE

My wife and I will be hitting up 2941 for our big One Year Anniversary.

Anyone have any ideas for special requests to make the evening more romantic? A certain table to request, perhaps? Anything else?

the tables along the lake side windows , where they are long ways rather than beside are amazing at sunset. preorder a half bottle of KRUG MV as well

Just finished a glass of the 2006 Thorn-Clark Shotfire Ridge shiraz. Excellent--rich, but not over the top. May be the best QPR I've had this year, at appx. $14 at Paul's, on Wisconsin.

how a bout, smoking loon? j/k

try HOPE WINES from NSW, and W.AUS.

hold up, what?

Re: Sea Smoke Ten, it is big, but I think part of the issue with this wine is that 1) most bottles are consumed too early, and 2) few decant Ten, or let it breathe enough.

right. consumation of youth ,happens far to often. bc decanting for sure does help. i like to decant alot of american pinots to get the ABV in line, as well as some GCRU burgs. instead, over SEA SMOKE try BONACORSSI..killer!!!