The Tasting Panel magazine

June 2018

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Page 18 of 100

18  /  the tasting panel  /  june 2018 CAP TOL A mong Washington, D.C.'s many claims to fame is that the city has the highest per capita consump- tion of wine in the United States. While this fun fact isn't exactly shocking, it means hard-to-find options like saline- driven Assyrtiko from Santorini at Zaytinya and funky orange wine at The Red Hen are never too far away. When I walked into the dining room recently at Supra and learned that the delegation from the Georgian embassy was in the private dining room, I knew this newcomer was legit. In Georgian, "supra" means a "celebratory feast" which certainly extends to wine at this restaurant in D.C.'s Shaw neighbor- hood. Many selections in Supra's massive collective of native wines see time in large earthenware vessels called qvevri, and the majority are incredibly food-friendly, like the stone fruit– and mineral-driven Rkatsiteli and the Otskhanuri Sapere, which could easily stand in for a fruity Pinot Noir. Match them all with khachapuri, the incredibly addictive cheesy bread topped with an egg, for velvety, ooey- gooey deliciousness. Meanwhile, at the Kennedy Center, new Executive Chef Matt Shourds has revamped the entire menu at the Roof Terrace. Standouts at a recent preview included seared scallops with shredded collards, cauliflower fennel puree, and chorizo emulsion, as well as an aro- matic coconut Thai basil crème brûlée with a roasted pineapple financier. If that weren't enough, the perform- ing arts venue will welcome Hamilton for a three-month run in mid-June, when it will also debut a Ten Dollar Menu (named, of course, for the $10 bill on which Alexander Hamilton's mug can be found) with cocktails inspired by the Broadway phenomenon. The Raise a Glass to Freedom beer cocktail mixes porter with spiced rum, lime, and brown sugar syrup—a play on a Colonial Era drink that draws on Hamilton's Caribbean background— while the Burr-bon Old Fashioned references duel partner Aaron Burr, who sealed the Founding Father's fate. And if you think The Watergate Hotel is all about tony afternoon teas in the lobby and pricey pours of Scotch in The Next Whisky Bar, you're only half-right. During a recent progressive dinner at the iconic Foggy Bottom venue, I was surprised to encounter a real wooden chalet on the patio of signature res- taurant Kingbird—part of a new beer garden that will be offering up brews and bites all summer long. I settled on a pint of Tröegs Dreamweaver Wheat from Hershey, Pennsylvania, Maryland crab fritters, and malt vinegar–dusted frites. To paraphrase the message found on the hotel's room keys, you don't have to break in to enjoy sun- shine, suds, and a laidback feel here. Kelly Magyarics, DWS, is a wine, spirits, and lifestyle writer and wine edu- cator in the Washington, D.C. area. She can be reached through her website,, or on Twitter and Instagram @kmagyarics. HAMILTON-INSPIRED COCKTAILS, A BEER PROMOTION AT A LUXE HOTEL, AND AN ECLECTIC GEORGIAN WINE LIST PROVE THERE'S NO JUNE GLOOM IN D.C. by Kelly Magyarics topped with an egg, for velvety, ooey- -INSPIRED COCKTAILS, A BEER PROMOTION AT A LUXE HOTEL, AND AN ECLECTIC GEORGIAN WINE LIST PROVE THERE'S by Kelly Magyarics Part of the Kennedy Center's Hamilton-inspired Ten Dollar Menu, the Raise a Glass to Freedom beer cocktail mixes porter with spiced rum, lime, and brown sugar syrup. PHOTO COURTESY OF THE KENNEDY CENTER PHOTO COURTESY OF THE WATERGATE HOTEL PHOTO: ANDREW PROPP The Watergate Hotel's summer beer garden (left) features a chalet and games, as well as plenty of brews and bites. At right, Supra, which means "celebratory feast" in Georgian, pairs its authentic cuisine with a massive selection of Georgian wine. Summer Lovin'

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