I don’t think I would have ever discovered this winebar, had I not been led to it, through the labyrinthine streets of Arlington, by Chantha, who is the originator of what I have to call a noetic zymurgy. I followed Chantha through the avenues, and into a restaurant. I don’t recall which one, but I ducked inside, and we both decided to drink a flight of wine.

Outside was a waterfall. There was a small bench in front, where water was lightly crashing, and through its motion, performing some kind of distinct mesmerism around me, and meanwhile the sunlight seemed to vanish from the corners of plaza. I distinctly recall that the air seemed to be filled with a subtle violet in the semi-darkness. Strangers strolled around us.

It was a short walk down twisting boulevards, past plate glass windows to the winebar.

Outside the establishment was a iron table, which held our bottles well. A bottle of cabernet savingnon seemed highly apropos for this night — a welcome companion to Chantha’s sparkling conversation wherein she elucidated her latest theories on viticulture. I now have no doubt as to the veracity of her convictions in this area.

So, overall, a good winebar with nice ambiance.

I was hungry when I entered the newly opened La Sandia restaurant in Tyson’s Corner, Virginia. With me was Chantha, the founder of Fermenting Thoughts. Once inside La Sandia, my eyes adjusted to the subdued light, and I slowly reconnoitered the establishment. Chantha pointed out the aesthetically pleasing layout of the the bar, and I immediately concurred with her assessment. The bar had no back - so that you could see right through the bottles in the bar, thus showing off the hues of the quintessences they held.

Chantha ordered a Mango Mojito.

I sampled it and was pleasantly surprised. The mint complemented the other ingredients surprisingly well.

Next was an Añejo tequila flight for me — presented in goblets.

We started with some guacamole, which was fresh and presented in a handsome stone pestle. The tortilla chips were a bit stale, and there was a long interval of about a half-hour where we were not served. Undaunted, we placed our orders with another waiter. When the food arrived, I was pleased — my enchilada contained a fine queso fresco and it was topped tangy tomatillo sauce. The combination of the new Mexican flavors was unique, and Chantha regaled me with some scintillating conversation. Dinner was turning out to be highly enjoyable.

Chantha said the chocolate mole chicken was good.

We checked out La Sandia’s other rooms — clever use of accent lights made them glow with warm hues.

Later, when I received the bill, I was left without a pen to sign.

Also, the busgirl took away my last after-dinner drink, when I wasn’t looking.

But my waitress made up for it by surprising me with another flight of tequila, as well as this salsa-like drink:

So I left La Sandia in fine spirits. Buena fermentación pensamientos!

Cru Dor pours out of its bottle reddish amber into my glass. This ale is made with organic malt in California by North Coast Brewing. I enjoyed quaffing this aromatic ale — it has a spicy orange peel sapor, and it tends to go one’s head quickly (with eight percent alcohol). This ale also has a hint of astringency that keeps me from loving it. But overall, nice work, and definitely in the Belgian spirit!

This winery will soon become Philip Carter Winery.

Location: 4366 Stillhouse Road, Hume, Virginia 22639
Phone: 540-364-1203
Hours: Open Thursday - Monday, 11am - 5pm
Wines: Cabernet Franc, Meritage, Chardonnay, Seyval Blanc, Vidal Blanc

To Cork Or Not To Cork is a book that addresses a timely question: should wine be sealed with cork or some other material like plastic? I have to say that I was glad to see an entire book devoted to corkage. After surveying the ramifications of the competing materials in depth, the reader is left with the clear conviction that cork is the optimal material for wine sealing, because of it uniquely effective compression capabilities, and because of its perpetually renewable and easily biodegradable nature. Another notion I came away with, is that the small percentage cork spoilage is but a small price to pay for the long-term benefits afforded to us wine aficionados by this optimally resilient material.

As Taber points out there is reason to believe that “the perfect seal” may not be perfect. There is reason to believe that some air in the bottle provides for a better product over time, especially among the red wines. The cork’s seal was sufficiently imperfect that small quantities of air do get introduced to the bottle over time. The replacement technologies–plastic “corks” and metal screw-off caps–do provide an essentially “perfect” seal. The result? What’s know as “reduction’, a process that yields a wine that tastes, as the author phrases it, “like sulfur infused rotten eggs”.

Vast portions of the wine industry have rushed to the corner of one or the other technology. Australia has all but converted to the newer technologies. So have some of the highest end wineries in the US and (gulp) France. This has the natives in an uproar, mainly because the traditionalists–and the sommeliers of the world–view the destruction of the tableside wine presentation vignette as the surest sign that the apocalypse is indeed upon us. Tradition and snobbery, meet commerce and technology. The casual bystander should turn his eye from this grisly scene.

Where are things headed? It’s possible cork may make a comeback. The cork world has finally removed it’s blinders, trashed the arrogance and started to effect some much needed quality control processes that should improve the product.

Cheers always to the grape and to cork too.

A nice place to relax and savor the beauty on a Sunday afternoon. Actually, any day will work. You can even bring your laptop as there is a wireless internet access at this 18th century Manor House which is only 30 miles from metro Washington D.C.

Chris Pearmund creates artisinal wines combining the best of old world and new. The Fletcher’s Chardonnay is an award winning favorite with notes of vanilla and green apple. If you like red wine, try the Cabernet Franc and Meritage. The climate and terrain of Virginia produce excellent Cabernet Franc with characteristics of herbaceousness, black pepper and spice. For Cabernet Franc lovers, you may want to check out Three Fox Vineyards and Barboursville Vineyards.

Location: 4970 Antioch Road, Haymarket, Va 20169
Phone: 703-753-9360
Hours: Daily, 11am - 6pm
Wines: Pinot Grigio, Chardonnay, Viognier, Vidal Blanc, Norton, Melange, Claret, Cabernet Franc, Merlot, Meritage, Petite Verdot port style wine.

As we turned on Three Fox Lane and headed up the hill, I realized this isn’t just another Virginia vineyard. “La Dolce Vita”, the sweet life is what Three Fox Vineyards is all about. It’s Tuscany in Virginia with an Italian flair. I had the opportunity to enjoy 50 acres of rolling hills with spectacular views all around.

The two tasting areas were crowded with people. Stay tuned because there is a grand tasting room coming to Three Fox Vineyards.

Location: 10100 Three Fox Lane, Delaplane, VA 20144
Phone: 540-364-6073
Hours: Mar. - Dec., Fri-Sun & Federal Holidays, 12pm - 6pm or by appointment
Wines: Sangiovese, Merlot, Cabernet Franc, Chambourcin, Chardonnay, Pinot Grigio, Viognier

When I arrived, I noticed a sign near the entrance that said “The owners are not responsible for your death or dismemberment while on the property”. Despite this troubling sign, I pressed on, only to encounter the same sign at the front door. Regardless, I pushed open the doors and entered the tasting room. The place looked fairly harmless, and the tasting room was attractively decked in light, clean wood. I was soon served a selection of vintages by the affable hosts, Cheryl and Dan.

The whites wines rule at Fox Meadow. Their Pinot Gris was one of the best I’ve tasted in Virginia — crisp, clear, and especially refreshing when consumed in July. The other whites are almost as good. The reds aren’t their strong suit. Perhaps this due to the fact that they grapes are not grown at the vineyard itself (it’s still too young for reds). Still, the Cabernet Franc had a nice rufous hue to it, and was agreeable to my fore pallet.

Overall, this is a fine vineyard, and you can’t beat the views of Linden valley from the spacious decks.

Location: 3310 Freezeland Road, Linden, VA 22642
Phone: 540-636-6777
Hours: Wed - Fri 11-5, and Sat & Sun 12-6
Wines: Pinot Gris, Pinot Grigio,Chardonnay, Melot, Cabernet Franc, Syrah.