Andy Erickson & Annie Favia at The Jefferson, Washington DC - Favia Wine Dinner
At last – - Thursday, 3/29 arrived. All week I’d been anticipating this wine dinner. To have Annie Favia and Andy Erickson of Favia in town for an evening at Plume was a treat that surpassed all expectations.
The evening started with barrel samples of 2011 Sauvingnon Blanc, which was absolutely stunning and paired nicely with an assortment of canapés. The perfect start to spring.
Sauvignon Blanc "Freckled Farm" Napa County 2011
After meeting Annie & Andy it was time to get down to some serious wine and food consumption. Nestled in our intimate and cozy wine room with seating for nineteen, you could definitely feel the emotional and intellectual connection these two amazing winegrowers have with nature and the wines they produce.
The Wine Room
The wines of Favia
The wines of Favia
Le Menu & Pairings:
Butter-poach Lobster with Carrot & Vanilla Puree, Ginger Cardamom Emulsion
(Viognier “Suize” Amador County 2006)
Roasted Guinea Hen with Savoy Cabbage, Bacon Lardons
(Plenty of Room, Pinot Noir, Marin County 2010)
Medallion of Colorado Lamb with Pearl Onions, Artichokes, English Peas, Acai Jus
(Favia, Cabernet Sauvignon, Napa Valley 2006 & Favia, “Cerro Sur” Napa Valley 2005)
Blueberry Crepes with Blueberry Marmalade, Vermont Maple Syrup Ice Cream
(Rompecabezas – Grenache, Mourvedre & Syrah, Amador County 2009)
As I tasted and ponder the wines all evening, I went in search of the perfect descriptors, ones that draw you into multiple layers of deep, rich and concentrated fruit and earth, sweet tannins, as well as scents and places you’ll have to research to make a connection. Well, none of those were necessary as I turned to their philosophy expressed below which summed up the wines perfectly.
“Our philosophy is simple: create soulful wines that express the true nature of the vineyards from which they come. We focus on finding unique vineyard sites with soils, climate and aspects ideal for growing exquisite wine grapes, and develop strong relationships with our winegrowers to perfect viticultural practices. In the winery, we carefully coax the grapes into wine. Gentle handling, minimal intervention, and strict monitoring of the wine allow our grapes to speak for themselves.
Ultimately, we unite science, art and nature to produce unparalleled wines, each with its own distinct character.”
I’ve said it before and I’m saying it again, Plume is my Paris in DC and tonight reinforced this conviction and left me completed satisfied!!!!
The culmination of Favia and Plume proved to be divine harmony.
