BWE DC 14 Friday dinner 3/28

[hm$]

I am bringing brown-bagged wines so that no one is biased for or against them.
And I will be sitting right next to Bill, so my wines' fruit and structure can countersync his Burgunidan swill.

hm$

[Jay Winton]

I'm turning on the Bubble machine.

[DavidG]

I'm turning on the Bubble machine.

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[Jay Winton]

Any last minute Larry or Lisas? I'm calling the GM this afternoon to finalize things. Does 630 work as a start time for everyone? The venue is open until 3AM so we are in no rush.

[RDD]

Barolo (?)

It's something from Italy i.e. not Bordeaux.

Yes I just didn't know which one.
Maybe a Sandrone will do?


Off to the cellar to begin pulling wines............

[Jay Winton]

I will be at the restaurant around 4 to look over the room. If anyone wants to drop off their wine, they are welcome to do so. I'm rounding up decanters from the locals so wines could be opened then if aeration is needed.

[Tom In DC]

We won't get there early, Jay, so our decanter contributions won't be available until game time.

[Jay Winton]

1st night was lots of fun. On to Round 2. I'll be checking in around 2 today and then at the venue at 4 for a quick review and dropping off wine,etc.

[DavidG]

A few of us set off for the Air and Space Museum but stopped at Bistro Francais for lunch first. Excellent food and some pretty nice wines on the list to boot. Had a 1997 Ducru Beaucaillou - a very nice luncheon claret and one that kept us lingering. Never made it to Air and Space. Oh well, tomorrow?

[SCWine]

Great first night at Bistro Francais. Thanks Jay and Peggy for being terrific hosts!

[JimHow]

Indeed, SC. Great job Jay and Peggy, we really loved that venue, the staff and management were A++.

[stefan]

It was excellent across the board--food, wines, venue, and especially the company.

[Jay Winton]

Glad everyone enjoyed it. I think we have a great place for any future events. Pon, the GM, asked if we could go on Yelp and post something nice, it would be greatly appreciated.

[Jay Winton]

I'll start a new thread but I have begun work on our dinner for Friday April 1st, 2016. No jokes about April fools.