Wednesday, October 30th, 2013 : 6:30PM ( menu and cost still being determined ) :
- a staff-training with Rachel Martin from 4-5PM,...
- then an In-Store @ Cleveland Park Wines & Spirits Wine-Tasting with Rachel Martin from 5-6:25PM,
- then the dinner at 6:30PM!
WHAT FUN! Call Pulpo for more info at : 202-450-6875
3407 Conn. Ave. N.W. Wash. D.C. 20008 or
go to : www.pulpo.com for more info.
ALSO : our Facebook account here at Cleveland Park Wine & Spirits for more info,
Follow us on Twitter at : cpwinespirits and also at wineenabler.
This will be fun! Rachel stopped by PULPO recently and spoke with Dave and Dave mentioned that he wants to be involved with us in this event! We're in!
We sell BOXWOOD Winery Virginia wines here at Cleveland Park Wines & Spirits 3423 Connecticut Avenue N.W. Washington D.C. 20008 Tel : 202-363-4265 all the time : have for years : Go Local!
Fresh Off The Presses !
Boxwood Virginia winery & Pulpo Dinner this Wednesday , oct. 30th, 2013 from 6:30 PM on with 4 courses and five FABulous BOXWOOD Winery Virginia wines with owner Rachel Martin L call PULPO DC now to reserve a seat, bring a friend, let's celebrate these fine VA. wines, PULPO DC. ... and have a great seasonal meal around Halloween ... the wines will also be tasted by Rachel before at Cleveland Park Wines from 5-6:30PM and will all be available for sale! Cheers, TONY Call Dave Hansen the general manager of PULPO DC to sign upo this weekend and get one of the coveted seats! Already going quickly : 4 courses, 5 wines, $95 a person I believe? TONY Sunday, Oct. 27th, 2013 :
Here is what I included in our store email yesterday, Tuesday Oct. 22nd, 2013 about the BOXWOOD Winery wines we have : enjoy - cheers, stay-tuned for more on this event with us three!
1) " Topiary " 2008 ( $28.99, 13% alcohol by volume,
www.boxwoodwinery.com ) is a blend of Cabernet Franc, Merlot and Malbec grapes
from the ENTAV clones grown and processed in the traditional Bordeaux style :
low yields are harvested and sorted by hand ...Made like the Right-Bank wines of
Bordeaux. This 2008 should really be beginning to open and reveal some of it's
many charms. No need to rush. Buy it in the half bottles that we still have some
for $17.99 Boxwood and enjoy those while you wait patiently for these full
bottles to develop and mature. They will reward the patient. Steven Spurrier
tried the 2010 vintage and wrote about those.
2) " Boxwood " 2009 ( $29.99, 13.5% alcohol by volume,
www.boxwoodwinery.com ) is made like a classic Left Bank French Bordeaux wine
with a blend of Petit Verdot, Cabernet Sauvignon and Merlot grapes from the
ENTAV clones ... It's heartier, bolder, thicker and usually more tannic and in
need of a meal than the " Topiary ". We have enjoyed them since the 2007 vintage
and with family member Rachel Martin's earlier visits here. She even helped me
conduct one of my Saturday wine classes. That was quite the fun and educational
experience. The 2009 are brighter and more fruit-forward than the 2008 vintage
wines. But they are made to age slowly and gracefully and again the patient of
you are all well-rewarded. Read above again about what I wrote of the two wines
enjoyed this weekend from the 1983 vintage to get some distance and perspective.
No need to rush. Buy some and put them away for later.
We like very much these wines and are thrilled to have them here at Cleveland Park Wines & Spirits!
When I visited the winery recently and saw both Lucie Morton and Rachel Martin I was thrilled with the 2011 reds I tried in the stainless-steel tanks and the barrels of unmixed-as-yet 2012! At the tasting room also tasted older vintages : what a treat! What a great tour - very special moment for me. Anthony ( TONY ) Quinn 10/23/13 I was inspired to write this after Steven Spurrier's trip to Virginia to taste the wines of various Virginia wineries. TONY
On Sunday, December 22nd, 2013, it's fun to add this : cheers, TONY
My son and his friend that is visiting from the Big Apple had lunch with me at PULPO restaurant and loved it : they kept talking about it, how Alex the fine young waiter kept bringing us one appetizer after another, one delectable " food bite " after the other , and that meant different textures in what we bit down onto, different levels of dry-to-sweetness assailed our nostrils, what colors, what levels of herbs and spices, ... it was a visual, sensory and taste experience that just kept us happy and teased - pleased - and thoroughly entertained. Alex kept asking us if we liked what we were eating? We said we did. He kept asking us what our favorites were so that he could bring us more of the same. My son's friend said : " No, we like the variety and being surprised, we're never bored this way ", and so earlier today they kept talking about how things just kept coming, and how much they enjoyed the experience. I enjoyed it, too. For me it was just a little more than a half-an-hour but that was enough for me. Dave Hansen the general manager of course came to greet us and make us feel thoroughly welcome, different people brought us food and drink, I loved my orange juice - and Alex our waiter took really great care of us. Thanks Alex, thanks Dave, and THANKS to you all at PULPO for making our dining experience so memorable and fulfilling. Cheers, happy holidays all, keep on enjoying this unseasonably delightful and warm weather that's here now in the seventies just three-four days before Christmas! Anthony ( TONY ) Quinn
On Sunday, December 22nd, 2013, it's fun to add this : cheers, TONY
My son and his friend that is visiting from the Big Apple had lunch with me at PULPO restaurant and loved it : they kept talking about it, how Alex the fine young waiter kept bringing us one appetizer after another, one delectable " food bite " after the other , and that meant different textures in what we bit down onto, different levels of dry-to-sweetness assailed our nostrils, what colors, what levels of herbs and spices, ... it was a visual, sensory and taste experience that just kept us happy and teased - pleased - and thoroughly entertained. Alex kept asking us if we liked what we were eating? We said we did. He kept asking us what our favorites were so that he could bring us more of the same. My son's friend said : " No, we like the variety and being surprised, we're never bored this way ", and so earlier today they kept talking about how things just kept coming, and how much they enjoyed the experience. I enjoyed it, too. For me it was just a little more than a half-an-hour but that was enough for me. Dave Hansen the general manager of course came to greet us and make us feel thoroughly welcome, different people brought us food and drink, I loved my orange juice - and Alex our waiter took really great care of us. Thanks Alex, thanks Dave, and THANKS to you all at PULPO for making our dining experience so memorable and fulfilling. Cheers, happy holidays all, keep on enjoying this unseasonably delightful and warm weather that's here now in the seventies just three-four days before Christmas! Anthony ( TONY ) Quinn
 |
|
No comments:
Post a Comment