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About ChiantiandFava

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    Eastern Market
  1. And my non-traditional suggestion for this season would be Fantome L'Hiver--best saison producer on the planet (that I've tried so far).
  2. I decided to homebrew a Mad Elf clone this year, both to avoid the markups and as Xmas presents. I'll let everybody know how it turns out. Procrastinated for a little while so it's still in primary fermentation. If anyone decides to try this out too I'm sure I'll have some suggestions to make your attempt a little easier (11% is definitely the highest ABV I've aimed for).
  3. It was both a generalization and a comment on class. There are tons of restaurant employees who view their work as their calling, or just as importantly, treat it as such. It's a convoluted argument and probably has little bearing on the OP's post but-- FOH employees have to invest both time and effort to attain a higher skill level, this is often undermined by a "this is only temporary" or "this is less important work" type attitude. That's true everywhere. I don't think it's difficult to see how a place like DC, filled with intense ambitions and expectations, could intensify or diffuse these
  4. Power politics aren't very appetizing ehh? I think these dramas are more prevalent/exacerbated by the expectations of living in DC--that is, so many of your FOH employees aren't proud to be working in restaurants and would rather be in the non-profit/government world like their friends.
  5. Block 15 is a good spot. I thought of it as a great place to meet up/catch up with people rather than a dining destination--it's also a favorite of many OSU grad students because of the fair pricing. Too bad you didn't try out Les Caves, great beer bar and very trendy brunch spot.
  6. Ehh, sounds similar to how most wine is made. I am concerned, given the constant crush of demand and amount of power Pepsi/Coke wields, about the pressure put on workers rights and quality of life.
  7. "Mr. [Three Big Duds Writer], what you've just said is one of the most insanely idiotic things I have ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought. Everyone in this room is now dumber for having listened to it. I award you no points, and may God have mercy on your soul."
  8. Just FYI round trip tickets to PDX from BWI are usually around $290 ($240 from PHL). I didn't get to check out a ton of places while I was out there in the fall but-- Heater Allen- Based in McMinnville, some of the best lagers I've ever had. Especially the "coastal" amber lager. Argyle- Situated right in the traffic nightmare of Dundee. Still wines were a mixed bag but their sparklers are splendid. Try to get the low/zero dosage if it's available. Old Oak- Right off the main drag in McMinnville. Nice slightly upscale neighborhood bar, very reasonable prices, no food. Blue Moon- Blue col
  9. Maybe another angle to go with the possible glass/cork/other theories--late 80s, early 90s is when NZ SB took off. They were early champions of limiting to the utmost degree possible the amount of oxygen hitting their whites in the early stages of winemaking (by using closed presses, stainless steel everything, hoses charged with argon, etc.). The French, seeing their success, may have copied some of their practices/equipment. It's been shown a little oxygenation in the early stages can actually prep a white for aging. NZ SB is definitely not concerned with aging.
  10. I would expect other corporate style restaurants to take advantage of this move by going the opposite direction and playing up their good ol' fashioned human hospitality (I'm looking at you cracker barrel).
  11. [No list, just random comments] Glad to see a beer from Evolution mentioned, I mostly come across their IPA and ESB but both are damn good. My discoveries from this year have been beers from Horseheads Brewing (out of Horseheads, NY with almost no distribution), Ninkasi (great beers out of Eugene, OR) and Heater Allen (some of the best American lagers I've ever had, made in McMinnville, OR).
  12. I realize any mention of price point triggers a rant from Joe H., I agree with basically everything he says--but I rarely buy wine over the $20-25 range. If I do, it's for a special occasion or to cellar. In that range you have Glen Manor's Sav Blanc and... For a point of comparison you can get dozens of delicious wines from the Finger Lakes for under $20. I know, apples and oranges. That's why I brought up the supply issue. Estate wineries are fantastic, you don't have to worry about growers not implementing your vision--you have total control. But in the great wine growing areas there are
  13. Milbank's definitely right to point out the bottleneck of supply/demand the top Virginia producers are encountering. It's not that the top producers aren't worth what they're asking, it's that the wines won't find their way into the hands of the casual consumers or millennials (or simply the price conscious) at these price points. This may become exacerbated by another supply issue-- a Charlottesville winemaker was telling me how the growing problem is that many newcomers want to build wineries but few want to plant vineyards.
  14. The danger is with casual sniping, but I think the outing process you go through to register yourself on this site would mitigate most of that. It might be a nice counter to the vagaries of at-will employment.
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