It's a pretty long story but one of our customers of Cleveland Park Wines & Spirits asked me a few months ago whether I had any interest in presenting the first luncheon at the DACOR BACON house at 1801 F. Streets N.W. D.C. in the Daniel O. Newberry series? I said that it sounded interesting to me and that I wanted to know more. Everything sounds interesting to me and I was certainly interested in Ed's proposal. It's a window to the outside world for me and besides it was in a historic house in Washington D.C. and it could get the wine store I manage more customers, all of which I liked the sound of. Ed, a retired Foreign Service ambassador brought me a brochure and more information. In my own fashion I only glanced at all this at first. I think the brochure and the post card really got my attention when I realized that it was an organization for current and retired Foreign Service ( State Department, American Embassy personnel ). I was hooked! I would do this for my father Harry Alan Quinn ( a retired career Foreign Service diplomat ) and my mother Nancy Proctor Quinn that stood by him and helped in so many ways while serving oversees. I am indebted to the both of them for providing me with a wonderfully rich tapestry of countries, people, languages, sounds, sights, smells, etcetera that have shaped and rooted me , enriching and nourishing me and making me incredibly democratic in everything that as I do with being as open-minded and tolerant/accepting of others, too. I was often the sole American while oversees with them and my voice and actions represented America and I was both scared at times about that as well as always proud.
So it was for my parents that I wrote out in my own handwriting and gave out to the forty or so people attending the lunch these words : " I'm thrilled to be here conducting a wine-tasting / wine-food-pairing luncheon at the Dacor Bacon House this Wednesday, September 17th, 2008. Thanks to my parents Harry and Nancy Quinn I got to experience some wonderful areas of the world. My father was a career Foreign Service officer. It is for him and my mother and all those times that I stand before you waxing-poetic on these four wines and how they complement this excellent meal before you ".
Everyone was so helpful, professional and courteous to me at this luncheon. I was ushered out into the court yard on this absolutely beautiful Indian summer day and immediately recognized Brian Googins one of my old customers. It was great to see Brian and get a chance to speak to him for awhile. I then spotted another old customer of mine, Cameron Sanders. We all spoke some and then I took my leave of them to go introduce myself to some of the other guests huddled around in small groups. They, too were just as nice and happy to meet me. We were all enjoying the LUIGI BOSCA, Argentinian white made from the Torrontes grape, 2007 ( $9.99 ) called " La Linda ". I got several positive comments on this wine. What was not to like? It showed beautifully all on it's own, with or without food.
Before I knew it we were being called to our seats and the luncheon that awaited us in the warm, richly textured, worn with tradition, radiant with care and attention tables all aglitter with shiny forks and knives, bone china plates and sparkling glassware. Wow. I liked all of this. Richard got up to introduce me and then I said a few words. I had ten minutes to speak about the wines and about my parents as I saw it : plenty of time. I intended to get up during this two-hour lunch and walk around the four other tables set with happy guests. I would make it a point to say " hello " to pretty much each and every guest and I think I did.
The baby lamb chops were served with mint sauce, duchess potato flores, Parmesan cheese and a fresh vegetable medley. Some warm and appealing biscuits were passed around, too. For this lamb I chose to serve two wines to spice-up this luncheon. Most people only serve one wine per course and I feel this is wrong and a bit restrictive. I mean, each plate has various foods and different flavor profiles and this one , single wine is supposed to complement them all?!? No way Jose!! So for this lamb I chose a 2004 ( great year, red Rioja from Spain made by MONTE REAL, a " crianza " that was mostly Tempranillo but which also included I believe about 10% Cabernet Sauvignon. It was medium-bodied and quite rich and held it's own against all the various flavors on and off the plate. Many people seemed really pleased with this selection from VINTAGE IMPORTS in New York. They donated the bottles to this luncheon and I thank them for their generosity.
It seemed to puzzle and intrigue most everyone that there was a second wine there by their plates, both poured and both offering quite a different palate color. The second wine was a dry rose that had a peach color to it, made by CHANDON vineyards in the Napa Valley ( Carneros ) and made from 100% Pinot Noir grapes. It was a " new " addition to their portfolio and the folks at the Pinnacle House was nice enough to donate it to this wonderful luncheon. It, too worked quite well. Most people that I could overhear at our main table were grappling with first having a dry rose and then trying to figure out if they liked it and if it worked with the food before them? I think it worked beautifully with everything , maybe not quite as well as the MONTE REAL rioja with the lamb but with everything else wonderfully. It did not overpower any of the flavors, just added to them ; helped showcase them better. People slowly warmed to this rose. I think they really enjoyed the novelty of having two wines served with the same course to see what wines worked best with what foods on each plate?
The last course was the baked apple garnish atop the decadently rich and wonderful chocolate torte with a raspberry sauce. I only got two-three bites in haste of this but it sure was tasty. I had to try it with the last wine, a LOOSE END, 2006 Barossa, South Australian dry rose. It had much deeper color, darker, too than the CHANDON. It was bolder and had more of a chance holding it's own against the chocolate and the raspberry flavors. The last vintage , a 2005 was also sweeter and fruitier and I thought that this would also be interesting in this wine-food pairing? And damned if it did not work ,and work quite well! It wasn't perfect , mind you but it was pretty good and the two coexisted nicely and did not repel the other. That's not bad all things considered.
It was donated by the Australian branch of the Country Vintners Imports now located in Ashland, Virginia, home of the Randolph-Macon College where I got my BA in English literature back in 1976, Wow, that sure was a long time ago.
As I pointed out the beauty and the fun of doing these wine-food-pairing meals is the sense of adventure and the serendipitous pleasure one derives when one makes the right combinations. Sometimes it simply does not work , this time I think that we did pretty well and provide and interesting backdrop of flavors and tastes to really stimulate and in some cases challenge old notions and one's own palate. For me that is all good.
Richard got up and made his closing remarks, thanking Ed for bringing me to the Dacor Bacon house ( and asking us all to toast him even though he was not there because of a prior commitment ). Richard also presented me with a gift of a signed copy by author William D. Calderhead of the book : DACOR BACON HOUSE. Thanks everyone for this and I want to say that I really enjoyed my time here being with you all. It has meant something special for me especially knowing that it was in my parents' honor that I was here.
I made my closing remarks and then circulated through the tables one last time getting my menu signed, meeting/shaking the hands of more people. They smiled and really thanked me and that made me feel especially nice. When Anne-Catherine spoke to me in French at the end there it really was the icing on the cake for me. I loved that. I hope to see you again Anne-Catherine with your husband Kevin. Cameron and Brain, it was great to see you both, too. You both said so many nice things. I met Jaia, Tina, Peter ( who also knew me ), Erin ( about to start her illustrious career in the Foreign Service, " good luck ! " ), Susanne ( part of the committee ), Lisa ( a wine sommelier ) and her husband, Lucy, Sherry, Christopher and more.
I want to thank you all for making this so very memorable and enjoyable and I hope to see you all again in the future. Come to 3423 Connecticut Avenue N.W. D.C. ( Cleveland Park Wines & Spirits, (202) 363-4265 sales@clevelandparkwine , www.clevelandparkwine.com ) where I work sometime and we can share another glass or sip of wine together there. Cheers to one and all and to building new and positive moments on those of the past. I am sorry but this time I did not take my camera and so there will not be any pictures. You''l just have to use your imaginations and trust me that these two hours at the DACOR BACON house were simply marvelous! TONY
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