{"id":5288,"date":"2013-02-01T13:04:13","date_gmt":"2013-02-01T20:04:13","guid":{"rendered":"https:\/\/ann-tran.com\/?p=5288"},"modified":"2013-02-25T05:55:37","modified_gmt":"2013-02-25T12:55:37","slug":"raise-a-glass-to-a-capital-evening-of-food-wine-and-friends","status":"publish","type":"post","link":"https:\/\/ann-tran.com\/2013\/02\/raise-a-glass-to-a-capital-evening-of-food-wine-and-friends\/","title":{"rendered":"Raise a Glass to a Capital Evening of Food, Wine and Friends"},"content":{"rendered":"

I do love an event that starts with champagne\u2026and continues with more fantastic wines, a four-course meal and interesting conversation. \u00a0And that\u2019s exactly what I was treated to on January 29th<\/sup> at the Capital Wine Festival<\/a><\/strong>\u2019s event showcasing the Darioush Winery<\/a>, held at The Fairfax at Embassy Row\u2019s @2100Prime<\/a> restaurant.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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<\/td>\nLike I said, they had me at champagne, but the Darioush Winery is most noted for its Bordeaux-style estate wines from its vineyards located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll in Northern California. \u00a0I could tell we were in for a real treat.\u00a0<\/span><\/td>\n<\/tr>\n
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<\/td>\nI would like to thank Denise Benoit<\/strong><\/a> for inviting me to this wonderful dinner, and Allen Papp, Director of Sales for Darioush Winery for leading me through the wine\u00a0pairings–a fantastic experience.<\/span><\/td>\n<\/tr>\n
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<\/td>\nThe first course, a pistachio-crusted sea scallop resting on a bed of butternut and local apple pur\u00e9e, featured a deliciously buttery Chardonnay to get us started on a light note before we moved to the vineyard\u2019s red wine selections.<\/span><\/td>\n<\/tr>\n
<\/td>\nDarioush Winery paired two signature wines with the second course of cocoa-spiced duck breast, a Cabernet Franc and a Shiraz, both of which delighted the palate.\u00a0<\/span><\/td>\n<\/tr>\n
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<\/td>\nMoving on to bolder flavors, we were treated to a 2009 Signature Cabernet Sauvignon to enjoy with our braised short ribs served with polenta, haricots verts and cippolini onions.<\/td>\n<\/tr>\n
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<\/td>\nIt was hard to save room for dessert, but I was determined to do so when I saw the orange and blueberry cr\u00e8me brul\u00e9e, paired with a 2007 Shahpar dessert wine, which was a first for me.<\/span><\/td>\n<\/tr>\n
<\/td>\nOver dinner and dessert, I was truly entertained and enlightened by the other guests, amazing people who taught me about wine and shared some real informative gems that I can explore further during my travels, including the upcoming #SXSW event in Austin, Texas.<\/span><\/td>\n<\/tr>\n
<\/td>\nThank you for a memorable evening!<\/td>\n<\/tr>\n
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<\/td>\nPhotography by Ann Tran<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

I do love an event that starts with champagne\u2026and continues with more fantastic wines, a four-course meal and interesting conversation. \u00a0And that\u2019s exactly what I was treated to on January…Posted on<\/span>