Mark Sommelier
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Posts posted by Mark Sommelier
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We are very fortunate to have Kacher and Fran Kysela both in our area, whose names on a bottle of wine are the QPR gold standard. The wine in the bottle is going to be reliably good and at a very fair price.
We are also very fortunate to have Olivier Daubressse (Vinifrance, Inc.), Laurent Givry (Elite Wines) , Didier Simonin (Simon N Cellars) , Roy Cloud (Vintage 59) and Jocelyn Cambier in our area, whose names on bottles means tasty wine at good prices.
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I'm just jolly proud to be immortalized as the unwitting starter of this edifying thread. Are you being paid to assassinate my character, Rocks?
Stretch, you don't need any help from Rocks. Just keep on being yourself.
On another note, there has been no confirmation that Archibald's is still in business. Does eGullet need to send a delegation for confirmation that the 'burgers' are as good as they used to be.
Ask Lola.
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I was just thinking that I don't believe that I have ever seen a Kacher wine in a restaurant. Perhaps I just haven't been to a place that serves them, or perhaps he just does not distribute to restaurants.
I know that sell Kacher wines at Total and Calvert Woodley. What other places have a good selection?
Edited to add: I wonder if Rocks could convince him to do a Q & A?
Of course he sells to restaurants. Some of his wines I use: Henri Boillot, Toques et Clochers, Domaine Hamelin, Chauvenet-Chopin, Jayer-Gilles, Bertrand Ambroise, Marc Morey.
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Archibald's, K street between 15th & 16th, south side of the street, middle of the block.
That place has been there for years. It was there when I moved here in 1976. The upstairs and downstairs keep changing names. Archibald's is street level.
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At that price point you are drinking a different wine than what Parker tastes. This will not be a wine for long-term aging.
Some of the 2002s that I've had have been a little thin (water-logged if you will), but this should be fine. Again, I would trust in M. Kacher's taste.
Many southern Rhone producers did not bottle Chateauneuf du Pape in 2002, selling the wine in bulk or as Cotes du Rhone.
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I have found Robert Kacher wines to be a good standard of quality, especially when I did not know the wine. From this website
http://www.robertkacherselections.com/bobby-kacher-bio.php
he seems to have an office on V St, NE. But the website has no information.
Mark? Anyone?
Yes, Bobby Kacher lives in DC. I've known him for 25 years. He's the hardest working man in the business. Look for his Rhone and Burgundy selections in particular.
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There are few bad grapes, just bad people. Even Ugni Blanc has a place, not in table wine but in Cognac. Here in BC you could substitute Merlot with Aussie Shiraz. We have a river of it for around $15.00, it's greatest sin is lack of originality.
Merlot is one of my new favorites, after avoiding it for years. Lamaione, Massetto, Montiano and that's just from Italy!
Ugni Blanc is in Armagnac. Folle Blanche is in Cognac.
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For very old vintages the best resource is Michael Broadbent.
I second that. The book is called "The Great Vintage Wine Book". It has tasting notes on wines back to the 18th century.
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A well known California winemaker once told me that merlot is the new white zinfandel. As a result of "Sideways", I think pinot noir is now the new merlot.
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I don't believe the State of Virginia allows it.
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There is an art to taking reservations so that the business runs smoothly and the tables are maximized. Seating the entire restaurant at 7:30 makes no sense, even if that is what every customer seems to want. It severely stresses the kitchen and the service staff and the diner suffers the consequences.
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When I worked at the Watergate Hotel some years ago, I managed to break a magnum of 1934 Clos Fourtet St. Emilion. I actually got down and sniffed the bouquet off the floor.
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Look in the phone book for Takeout Taxi.
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Mark, what are your thoughts re my comments about Michelin three stars? <snip for brevity
>All four of these have small dining rooms. All four have a virtual army in the kitchen as well as the dining room. (Many literally work for free because of the credibility and status of the restaurant.) I cannot imagine that this would be practical here. I also cannot imagine that a restaurant could charge $475 prix fixe for dinner although some of the Japanese are now close.
I'm suggesting that there are financial limitations to what a restaurant can do at the highest level unless there is either a willingness to sacrifice or a related business to offset and capitalize from the loss.
I'm just curious for your thoughts or the others on this board?
Joe,
The European system is different from ours. The level of service in Michelin 2 and 3 stars is difficult to match here. To completely replicate service and dinner at a 3 star in Paris here in Washington would easily cost $450 a head for the menu.
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DCMark wrote: "Tom's system is constrained, with only 4 real ratings."
Actually there are 5 if you count "no stars".
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The Relentless is a syrah, as far as I know. Not a meritage. I think it is aimed at the Hillside Select drinkers.
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Coming in from Phila for a Sat. Night later this month. Is there anywhere to go for a special occasion that might include some sort of entertainment? Maybe a dinner theater type place or somewhere with live music or a show?
Various places to try:
-Melrose at the Park Hyatt Hotel has very good food and live dance music on Saturdays.
-Blues Alley in Georgetown has 2 shows on Saturday. Most people eat elsewhere in the neighborhood.
-Bohemian Caverns on U St. is an old time jazz club. Duke Ellington used to play there. Don't know about the food, but there are a lot of restaurants in the area.
-701 Restaurant has a jazz trio and very good moderately priced food in a supper club atmosphere. They are at 701 Pennsylvania Ave.
Check the Friday Washington Post Weekend section. There is a very large selection of piano rooms and other entertainment.
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The power dining takes place at lunch there.
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I stopped in last night after work with friends. Stunning place. We were given a tour of the whole place, including the kitchen. We had a nice conversation with Chef Garg, who was eager to show off his new kitchen. The menu in the lounge downstairs runs till 1AM we were told. We scarfed down a very tasty selection of dosas, lamb chops and some delicious crunchy things. Everyone should stop in and support these guys!
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I thought sitting down at the table was peculiar to Outback Steakhouse.
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I'm sure there are many threads like this in the DC forum, but I have VERY special requirements that need to be met. OK, not really. Here are some factors:
- I'm staying in DuPont circle.
- My friend and I would like to have one fancy-ish dinner. I read something a few months back in Bon Apetit or Gourmet about some superstar chef in DC. Anyone know who that is? Can I get a reservation there?
- Then some not-so-fancy but still delicious places.
Thanks
Adrober
The October issue of Gourmet featured Michel Richard of Michel Richard Citronelle on the cover. Prime time reservations go quickly, so call as soon as you can. In Dupont you might enjoy: Firefly, Johnny's Half Shell, Pesce, Obelisk, Bistrot du Coin, Sette and Nora.
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I had a Stilton at the Four Seasons Hotel in DC that had been aged in their cheese cellar for 15 years. It was beyond extraordinary.
Specific Wine Store Rec. Needed
in DC & DelMarVa: Cooking & Baking
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If you have the specific name of a wine you want to try, any store can order it for you. It takes a day or two to get the wine. Try this link:
http://www.winebow.com/france/producers/kermit_lynch.html