I know that you can eat sushi any time of year, but somehow, the approaching summer weather just seems to make the ama-ebi (sweet shrimp) taste just a tad sweeter and the spicy tuna rolls just a little bit zestier.
Here are a few choice selections to look out for at your favorite sushi restaurant or to pick up with your carryout. Retail prices are approximate.
Click here to check out this week’s sushi wine recommendations
Great Acidity is Perfect for Sushi
Last night I was fortunate enough to celebrate my 52nd birthday with dear friends. The theme for the dinner was lamb, so the obvious choice for wine was Syrah/Shiraz. Little did I know how overboard my friends would go with their choice of wines. Lucky me…
We started the evening off with a very old (30+ years) bottle of Krug Grand Cuvee Champagne. It was slightly maderized (notes of sherry) and the bubbles were a little thin, but the nutty, toasted brioche flavors were still alive and kicking and nicely offset by the mellow acidity.
Juxtaposed against the Krug was the 1990 Bollinger RD Champagne, still young at 21 years, the green apple fruit was complimented by the tangy acidity and perfect balance. The bubbles were bright and tight and delivered wave-upon-wave of flavor over the entire palate.
Time to chow down on Rosemary infused lamb chops, corn fritters (family recipe), grilled salmon and grilled onions. Here’s the Red Wine Line Up:
2003 Mitolo G.A.M. Shiraz, McLaren Vale, Australia – Should have decanted it six hours before serving it. A massive wine with so much black fruit up front and lovely notes of mint and dark chocolate on the back of the palate. The finish was ridiculously long. Just a hint of black pepper at the end. It did evolved a little in the glass, but alas, it did not last long as the night was young and we were still thirsty. I would like to revisit this wine in about 4-5 years.
2002 Torbeck RunRig Shiraz, Barossa Valley, Australia – A little more refined than the Mitolo – and by a little, I mean a wafer thin mint more. It was a big wine that displayed jammy black fruit and violets on the nose. Blackberry, black plums and dark currents jockeyed for position on the palate. The firm tannins and fine acidity held it all together but the wine was still five or six years too young to be drinking. The good news is that it cut through the fattiness of the lamb like a laser. And the peppery finish lingered long after the glass was empty.
2006 Sine Que Non Raven Syrah, California – The label sports the following quote; The raven says, “I am dark and lovely… because the sun has tanned me.” You’ve got to hand it to winemaker Manfred Krankl – he knows how to make a dark and lovely wine. The bouquet was boasting an interesting combination of roasted coffee and sweet black fruit. In the mouth, the wine seemed to literally expand on the tongue, exploding with flavors of concentrated black fruit, black fig and mocha. The long, long finish was refined and lush – which was really surprising, given the weight on the front of the palate. This was probably my favorite wine of the evening, but I could not imagine having this wine without food.
2001 Domaine Vieille Julienne Vieilles Vignes, Chateauneuf du Pape, France – It’s a shame we did not drink this wine before the Aussies and the SQN. While this is a lovely wine, it simply got lost in the lineup because it was so elegant. The flavors of dark cherry, currents, coffee and spices were all superbly integrated on a earthy frame. While the wine felt elegant, the tannins were just a touch too soft to counter the rosemary infused lamb. I’d like to try this with mushroom risotto.
2003 Domaine Jean-Louis Chave Hermitage, Rhone Valley, France – I am a Francophile by palate, and I normally love this wine, but, once again, it had the unfortunate luck to be stuck so far back in the evening as to be almost – and I cannot believe I am going to say (type) this – invisible. The bouquet of warm dark fruit compote was intriguing, but while the flavors of dark cherry, spicy plum, smoky cedar and tobacco were beautiful, the mouthfeel was simply too elegant for the gunfight it was shoved into. Once again, this lovely wine would be great to have on its own or with simply prepared game.
1986 Rieussec Sauternes, Bordeaux, France – The only sticky of the evening, it was a welcomed break from the big reds. Unctuous-yet-elegant, the flavors of coconut and honeyed apricot dominated the front of the palate. Notes of peach cobbler and honey glided in on the perfectly balanced finish. Abundant acidity kept the wine light and focused. A great end to a wonderfully decadent evening.
The Morning After The Night Before
Looking for an easy drinking wine to kick back and relax with? Try these tasting, refreshing wines. All they need is a corkscrew and a hammock – and maybe a glass if you plan on sharing…
Have a great Memorial Day Weekend.
Click here to listen to Memorial Day Wine Recommendations
Climb Into A Hammock with Clif Family The Climber White Wine
In 1978, brothers Harry and John Jr. Mariani’s “impossible dream” was achieved when they returned to their grandparent’s homeland in Italy to establish the Castello Banfi vineyard estate. The Marianis concentrated on increasing the quality of the area’s native Sangiovese grape for Brunello as well as planting noble French grape varieties, such as cabernet sauvignon and merlot, a unique concept at the time.
Click here to read the reviews on a few of Castello Banfi’s wines
Great Brunello from the Banfi Line Up
Okay – so Eric Titus, co-owner of Titus Vineyards, is coming to town and wants to have lunch with me to taste through his portfolio. I look up his wines and find that he makes BIG red wines. A steakhouse is the obvious choice. It’s been a while since I’ve been to BLT Steak in DC, so I figure I’ll give it a whirl.
I called the restaurant to make reservations. I explained to the young woman who answered the phone that I am meeting the owner of a winery at the restaurant to do a WINE TASTING. I politely asked her to have their sommelier call me to discuss details. Nothing. Nada. Zilch. No call back. So a couple of days later I called again. I once again explained to the young lady who answered the phone who I was meeting and what I was planning on doing over lunch and requested to speak with the sommelier. Nothing. Well, at least they’re consistent.
I met Eric at BLT Steak yesterday for lunch as planned. We were shown to our table and he pulled out a couple bottles of wine (2009 Zinfandel and 2006 Cabernet Sauvignon). No sooner are the bottles on the table when the server shows up to inform us that his “manager” wants us to know that the restaurant has a $29 corkage fee and we can only open one bottle. My blood boiled. I calmly-but-sternly explained three things to our server (very nice guy, by the way);
First, I called the restaurant twice to discuss the arrangements with the sommelier and never heard back from anyone. Definitely uncool.
Second, I have attended wine tastings at the restaurant in the past where multiple bottles have been opened. So what’s different about this?
And Third – my favorite – the District of Columbia’s policy on corkage does not allow a restaurant to charge more than $25 per bottle and has a two bottle minimum!
Nothing pisses me off faster than the combination of arrogance and ignorance. Evidently, the manager had a healthy dose of both. The server disappeared for a few minutes and then returned with the appropriate glassware. He apologized and opened both bottles. The lunch went off without a hitch (the Hanger steak was excellent). But the coup de grâce was that when the check showed up at the table, TWO corkage fees where on the bill (at least they were $25 each). I was disappointed that the restaurant did not at least pretend to make amends for their faux pas. Oh well. Next time, I’ll hit up Capital Grill. They know how to treat a wine tasting when they see one…
There was a time in the not-so-distant past when Japanese beer and sake were considered the only acceptable adult beverages to enjoy with traditional servings of maki rolls and nigiri. But all of that has changed, thanks in part to open-minded sushi restaurateurs who have included thoughtful wine selections in their establishments.
Looking for a place to kick back and enjoy interesting wine samples? Why not try one of the many well-stocked wine bars in the Washington area!
Click the link to hear three recommendations in Northern Virginia, Maryland and DC.
The Hip Wine Bar at Seasons 52 in North Bethesda, MD
Not everyone has the luxury of opening bottle after bottle of wine in the name of research, so it’s a good thing that many restaurants and wine shops in the Washington, DC area have starting offering sips and tastes of various wines by the glass. Now wine lovers can hone their palates without having to purchase and consume an entire bottle. And the best part is that someone – usually a sommelier or wine buyer – has already narrowed the field down to delicious choices. All you have to do is let your palate enjoy the ride.
The Very Busy Wine Bar At Proof
Evidently, Mother’s Day has been around for a long, long time, with origins dating back to early Egyptians who honored Nut, the goddess of the sky. In 1914, the U.S. Congress passed a joint resolution making it an official “Day.”
So, you’ve known that Mother’s Day was coming for some time now, Right? If you’re in a bind because you don’t know what to buy mom for Mother’s Day this year, have no fear. Wine just might be the perfect gift. Especially if you put some thought into it and find one with a theme.
Best of all, if you play your cards right, you just might be able to share a glass or two with mom or spouse…
Click here to listen to WTOP Radio Wine of the Week recommendations for Mother’s Day Wines
Buy Silver for Mother's Day - Silver Oak, That Is...
Why doesn’t wine – made from grapes – taste like grape juice? For example, red wine might have aromas and flavors that include cherries, red berries and strawberries, but not grapes. So, where do all these fruit, spice and other flavors come from?
Click here to see how wine develops all of its flavor…
Layer Cake Shiraz has Layers of Flavors
